Honey Yogurt Cheesecake

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.

• Ready In: 55 mins
• Serves: 10

Ingredients

• Yogurt Cheese

• 2  cups low-fat yogurt
• 2  cups ricotta cheese (low-fat is fine)

• Crust

• 2  cups graham cracker crumbs
• 1  teaspoon lemon zest, finely grated
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, melted

• Filling (use 1 recipe yogurt cheese)

• 1⁄4 cup honey
• 1  large egg
• 1  teaspoon lemon zest, finely grated
• 1  teaspoon vanilla extract

• Topping

• 1 1⁄2 cups fresh mango, diced

Directions

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. 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.