Lemon-Yogurt Cheesecake
Crust:
1 cup graham-cracker crumbs
1/2 cup gingersnap crumbs
1/3 cup crushed walnuts
1/3 cup canola or corn oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Cheesecake:
2 cups yogurt cheese (see Tip)
8 ounces low-fat cream cheese, softened
4 eggs at room temperature, well beaten
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
1 cup low-fat yogurt (8 ounces)
Mixed Fruit Topping:
4 tablespoons plus 1 teaspoon honey
2 tablespoons cornstarch
1 cup fresh blueberries
1 cup fresh cherries, pitted
12 strawberries, quartered lengthwise
Directions:
- Butter and chill a 9-inch spring-form pan.
- Mix all ingredients together.
- Press into the bottom and 1 1/2 inches up the sides of the pan.
- Chill at least 15 minutes.
- Preheat oven to 300°F.
- Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer.
- Stir in yogurt.
- Spoon mixture carefully into the crust-lined pan.
- Bake for 1 hour and 20 minutes, or until the center sets.
- Cool in the over with the door ajar for 1 hour.
- Refrigerate 3 hours or more and unmold.
- Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan.
- Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears.
- Remove from heat and cool.
- In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey.
- Spread a layer of cherries around the outside edge of cheesecake.
- Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare.
- Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.