Angelic Lemon Cheesecake

Angelic Lemon Cheesecake

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30 minutes
30 Minutes + chilling

About 4 graham crackers

1 tbsp low-fat margarine or butter 3/4 cup FAGE Total 0% 

1 tbsp good quality lemon curd

Thin slice of lemon and lemon zest to decorate

  1. Place the graham crackers in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs.
  2. Melt the margarine in a pan and add to the graham crackers.
  3. Mix well until all the crumbs are lightly coated.
  4. Place a small metal ring on a serving plate.
  5. Pour the graham cracker mixture into the metal ring and press it down firmly with fingertips.
  6. Combine the yogurt with the lemon curd and a little lemon zest.
  7. Spoon this mixture on top of the graham cracker base and chill for at least an hour.
  8. Remove the metal ring and add a slice of lemon rind to serve.

    <br> <br>Additional Notes: If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd. If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.
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