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Yogurt Cheesecake Recipe

Ingredients

1 (9 inch) prepared Japanese cheesecake crust

4 eggs, beaten

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1 1/2 cups fresh lemon juice

1 teaspoon lemon zest

Directions

In a large bowl, beat eggs until frothy. Add cream cheese, sugar, lemon juice, lemon zest. Mix well and refrigerate for at least 1 hour. Beat in lemon zest.

Store remaining mixture in a plastic bag in the refrigerator. Beat graham cracker crumbs with milk, scraping the bottom of the bag. Press into the crust. Serve chilled.