this tangy lemon cheesecake is complemented by a slightly salty crust and fresh fruit. serve it warm or chilled, either way it is light and refreshing!
lemon cheesecake
this recipe makes six mini cheesecakes of 8 cm in diameter
175g cream cheese
75g plain unsweetened yogurt
75g sugar
1 egg
pinch of salt
zest of half an untreated lemon
sweet and salty crust
75g butter crackers
55g melted butter
70g sugar
20g flour
1/2 tsp salt (i use pink himalayan salt, it's milder)
first, prepare the crust. in blender or food processor, crush and grind the crackers finely.
melt the butter (in microwave).
add ground crackers, sugar, flour and salt to butter and mix well.
spoon the crust mix into the mini cheesecake forms and press down evenly.
bake for seven minutes at 180 degrees celcius.
let cool.
turn the oven up to 200 degrees.
cream the cheese and yogurt with the sugar.
add egg and blend until smooth.
add salt and lemon zest and mix well.
pour into cheesecake forms, place in oven and turn the oven down to 165 degrees.
bake for about 20 minutes, or until set.
let cool.
gently, with help of a knife, loosen the cheesecakes from the forms.
garnish with fresh fruit.
notes
to keep the fruit fresh, cook a clear glaze.
you may omit the lemon and add vanilla for a richer cheesecake.
