Lemon Cheesecake Recipe
Chef Dennis Littley
digestive biscuits (or use graham crackers
or a cookie of your choice)
stick of butter melted
packs of cream cheese
Plain Greek yogurt
juice of 4 Meyer lemons or regular lemons
grated zest of two lemons
of fresh or frozen blueberries
juice of two Meyer lemons or regular lemons
preheat oven to 350 degrees
in a food processor grind digestive biscuits to a fine crumb, then add melted butter to them and work it together.
Press mixture on the bottom of the pan and up the sides about half way up the pan.
Bake the crust for 12 minutes.
Its always best to start out with room temperature cream cheese, it just mixes better.
Whip your cream cheese and greek yogurt until it is smooth
add eggs one at a time blending in before adding another.
add lemon juice, zest, sugar, and flour. Continue mixing until batter is smooth.
Pour batter into prepared cheesecake pan and place on the middle rack of the oven and bake for about 45 minutes or until done in the center
In a small sauce pan add all your ingredients and bring to a boil for about 5 minutes.
Remove from heat and allow to cool, the mixture will thicken as it cools.
Top with blueberry topping once it has cooled. Make sure both the cheesecake and the topping have cooled sufficiently before topping your cheesecake, otherwise it will run off the sides.
Lemon Cheesecake will yield one 9 or 10 inch cheesecake, or one 7 inch and 6 muffin size