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    You are in: Home / Recipes / Honey Yogurt Cheesecake Recipe
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    Honey Yogurt Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    FrVanilla's Note:

    Anna Olsen recipe for a cheesecake made with yogurt, ricotta with hints of lemon and honey. Delicious topped with fresh mango. Requires a 24 hour refrigeration for the filling and 4 hours for cheesecake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Yogurt Cheese

    Crust

    Filling (use 1 recipe yogurt cheese)

    Topping

    Directions:

    1. 1
      Prepare yogurt “cheese” 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. 2
      Preheat oven to 325 F (160 F).
    3. 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. 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. 5
      Top with diced mango immediately before slicing.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

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    Nutritional Facts for Honey Yogurt Cheesecake

    Serving Size: 1 (165 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 319.5
     
    Calories from Fat 167
    52%
    Total Fat 18.6 g
    28%
    Saturated Fat 10.8 g
    54%
    Cholesterol 73.5 mg
    24%
    Sodium 244.5 mg
    10%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 0.9 g
    3%
    Sugars 19.5 g
    78%
    Protein 10.1 g
    20%

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