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Greek Yogurt Cheesecake

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Greek Yogurt Cheesecake Serving Size: 12 Ingredients for crust
    1 stick  cold butter, cut into small chunks
    1.5 cups  flour
    1/4 tsp  salt
    2 T  sugar
    zest of 1  lemon
    1  egg yolk
    2 T  cold water
for cheesecake
    2 cups  whole milk or 2% Greek yogurt, (not non-fat)
    2/3 cup  sugar
    pinch  salt
    2  eggs
    1  vanilla bean, (seeds scraped out) or 2 tsp vanilla extract
    1 T  cornstarch


Make the crust first. Spray a 10-inch springform pan with cooking spray and set
aside. In a large bowl, mix together the flour, sugar, lemon zest and salt. Cut in the
butter and blend in with your fingers until mixture resembles cornmeal. Add egg
yolk and cold water. Mix until dough comes together to form a shaggy ball (dough
may be dry). Cover in plastic wrap and let chill for half an hour.
Preheat oven to 375.
Roll out dough to same diameter as pan. You can do this easy by rolling out and
placing the bottom of the springform pan on top and gently cutting around the pan
with a dull knife. Place dough circle at the bottom of the pan.
Place tin foil on top of the dough circle and cover with dried beans or rice to weigh
down. Bake for 15 minutes then take off rice/bean/tin foil and prick all over crust
with a fork. Return to oven and bake for another 15 minutes, or until golden.
Meanwhile, make the filling. In a blender or food processor, combine the eggs, sugar,
yogurt and vanilla. Blend until smooth then add cornstarch and pinch of salt and
blend again. Pour filling into hot crust, lower oven temperature to 350 and bake for
35 minutes.
When the cheesecake is done, it will still be jiggly in the center but will have
a “done” look to it. The edges of the cake will start to pull away from the sides of the
pan. Make sure you don’t overbake.
Let cool then chill for 2-3 hours in the fridge before releasing springform. Arrange
fruit of your choice over top of the cooled cheesecake. Enjoy!
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