My mother taught me how to cook when I was about 6. This cheesecake recipe is from her.
<Servings: 8-inch pan>
Preparation:
Grease the 9-inch baking pan.
Preheat oven to 375 degrees F.
Ingredients:
<Crust>
4 tbsp melted unsalted butter
A pinch of salt
<Filling>
1 lb cream cheese
1 cup whole-fat yogurt
3/4 cup cane sugar
3 large eggs
1 tbsp fresh lemon juice
2 tsp finely grated lemon zest
1/4 tsp salt.
Instructions:
1. Prepare crust. Pulse 12 graham crackers in a good processor (or crash them in a zipped bag with a rolling pin until fine crumbs).
2. Add 4 tbsp melted unsalted butter and a pinch of salt. Press the crumb mixture into the bottom of the pan.
3. Prepare cheese filling. Mix 1 lb cream cheese and 1 cup whole-fat yogurt in a large bowl. Gradually add 3/4 cup cane sugar and 3 eggs and beat until fluffy.
4. Add 1 tbsp fresh lemon juice, 2 tsp finely grated lemon zest, and 1/4 tsp salt.
5. Pour the filling into the pan and bake for 1 hour 30 minutes.
Posted on July 7th, 2019