Cheesecake with Lemon Curd

Cheesecake lovers rejoice! Transform any gathering into a celebration with this delicious cheesecake.

  • Prep time: 60 Minutes
  • Cook time: 2 hours
  • Yields: 10 servings

Ingredients

Cheesecake

  • 2 1/2 cups Shortbread cookies, finely ground

  • 1/2 stick unsalted butter melted

  • 1 1/2 cups Oikos® Plain Greek Yogurt

  • 4 large eggs

  • 2 8oz. packages fat free cream cheese

  • 1 cup superfine sugar

  • 1 Tablespoon cornstarch

  • Juice and zest of 1 lemon

Lemon Curd

  • Juice and zest from 2-3 lemons

  • 1 sticks of butter (cut into cubes)

  • 1/4 cup of superfine sugar

  • 5 eggs

Directions

Cheesecake

  1. In a medium sized bowl mix ground cookies and butter.

  2. Press into 9"springform pan and refrigerate for 15 minutes.

  3. Preheat oven 300°. Add all ingredients for filling in bowl and combine using a food processor or hand mixer.

  4. Pour into cooled crust. Bake in 300°F oven for 2 hours. Let cool overnight in refrigerator.

Lemon Curd

  1. In a double boiler heat lemon, zest, butter, and sugar over simmering water.

  2. Leave until butter is melted and sugar dissolved stirring on occasion with a wooden spoon.

  3. Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.

  4. Once cooled, spread lemon curd over cheesecake and serve. Leftover Lemon curd can be refrigerated and used for up to 6 weeks.

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