My favorite recipe is one I got from a Christmas cookbook many years ago, while still in high school. I still have the ratty tore up book just for this one recipe. It has a hint of lemon and a yogurt topping, it is about the best cheesecake, and it looks elegant even if the top cracks because of the yogurt on top covers and fills them. It is well worth the trip to the grocer for the ingredients. Another good thing is it can be mixed in the blender. You can also double the recipe and it will fill three premade graham cracker crusts.
Creamy Citrus Cheesecake makes 8 servings
3/4 cup crushed graham crackers
2 T margarine, melted
3 eggs
1/2 cup granulated sugar
1 tsp finely grated orange peel
1/4 cup orange juice
3 teaspoon vanilla, divided
2 (8 ounce) packages cream cheese softened
1 cup plain, lemon, or vanilla yogurt, divided (I use 2 cups of lemon)
2 T powdered sugar (I use 4)
- Preheat oven to 325* F.
- In a bowl combine graham cracker crumbs and margarine, press into bottom of 7 in springform pan, bake 6 minutes, chill.
- In food processor or blender, combine eggs, granulated sugar, 2 tsp vanilla, peel, and juice, cut cream cheese into chunks, add to mixture and process until smooth, stir in 1/2 cup yogurt. Pour into crust.
- Bake at 325* for 50-60 minutes or until nearly set.
- Combine remaining yogurt, vanilla, and powdered sugar, spread over hot cheesecake,
- Loosen side of pan, cool on wire rack, chill before serving.
* note: I use more yogurt and powdered sugar to make more topping. this helps fill in any cracks without making them noticeable*
**Try peach flavored yogurt, I have used berry, but the flavor was off, not as smooth as the lemon.**
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