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https://www.lifestylefood.com.au/recipes/9042/honey-yogurt-cheesecake

LifestyleFOOD.com.au

Ingredients

  • Yogurt "Cheese"

  • 2 cups (500 mL) 2% yogurt

  • 2 cups (500 mL) ricotta cheese (low-fat is fine)

  • Crust

  • 2 cups (500mL) graham cracker crumbs

  • 1 tsp (5 mL) finely grated lemon zest

  • 1/4 tsp (1 mL) salt

  • 1/2 cup (125 mL) unsalted butter, melted

  • Filling

  • 1 recipe Yogurt cheese

  • 1/4 cup (60 mL) honey

  • 1 x large egg

  • 1 tsp (5 mL) finely grated lemon zest

  • 1 tsp (5 mL) vanilla extract

  • Topping

  • 1 1/2 cups diced fresh mango

Method

  • Yogurt "Cheese":

  • 1.

    Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

  • Crust:

  • 1.

    Preheat oven to 325 F (160 F).

  • 2.

    Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

  • Filling:

  • 1.

    For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

  • Topping:

  • 1.

    Top with diced mango immediately before slicing.

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