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In celebration of my two months in #steemit yesterday, I've made a lemon yogurt cheesecake . I learned to make lemon cheesecake from my Grand mother but this time I used a natural greek yogurt instead of condensed milk to give it a twist.
So if you want a less fatty/sugary cheesecake, you can follow my recipe.
Let's go and make it!
Preparation: 1 hr & 20 mins
Serving: 4-6 persons
INGREDIENTS:
For Crust
- Digestive or Graham biscuits 200G
- Cooking Butter 60G (melted)
- Sugar 4tbs
For Filling
- Natural Greek Yogurt 250G
- Creamcheese 250G
- Lemon juice 1/4 cup
- Vanilla 2tbs
DIRECTIONS:
For the crust: Combine melted butter, biscuit crumbs and sugar. Use the back of the spatula or spoon to press half of the crumb mixture on the baking pan and chill crust in the freezer at least 10 minutes.
For the filling. Mix the cream cheese, lemon juice, yogurt all together in a bowl until well blended.
Spoon and spread half of the lemon yogurt cheesecake filling on top of the crumb mixture.
Chill in the freezer for 20 minutes.
After 20 minutes, spread the remaining crumb mixture and chill again for another 10 minutes so the crumb mixture will be smooth and firmed.
Finally, add the remaining lemon yogurt cheesecake filling. Refregirate for 2 hours.
and you have a delightful low fat lemon cheesecake!
All photos are mine unless stated otherwise .
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