Yogurt Cheesecake

Source: Mommy Logan

• 1 cup graham cracker crumbs
• 2 tbs butter, melted
• 6 cups yogurt cheese
• 1 1/2 cup sugar
• 3 eggs
• 1/4 cup flour
• 1 tbs vanilla
• 1 tsp lemon zest, grated
• fruit for garnish

Mix together graham cracker crumbs and melted butter. Combine in 9" spring from pan. Bake 10 minutes at 350 degrees. Raise temp to 450 degrees.

Beat yogurt cheese, sugar and eggs together for 1 minute. Add flour, vanilla, grated lemon zest until just blended.

Pour in prepared crust. Bake 10 minutes. Reduce to 240 degrees and bake 1 hr or until center barely jiggles. Run thin bladed knife between cake and pan. Cool slightly then refrigerate until completely chilled (at least 3 hrs). If made ahead, cover when cool and chill up to 1 day.