Honey Yogurt Cheesecake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 cups low-fat yogurt
• 2 cups ricotta cheese (low-fat is fine)
• 2 cups graham cracker crumbs
• 1 teaspoon lemon zest, finely grated
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 1 large egg
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh mango, diced

Recipe

• 1 prepare yogurt “cheeseâ€? a day before needed. stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
• 2 preheat oven to 325 f (160 f).
• 3 combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. bake for 10 minutes, then cool while preparing filling.
• 4 for filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. spoon into cooled pie shell and bake for 30 minutes. cool to room temperature, then chill at least 4 hours before serving.
• 5 top with diced mango immediately before slicing.