Cheesecake—really really good cheesecake!

  • 1/2  package of plain graham crackers curmbled
  • 6 Tbsp butter melted
  • 2 pkgs Philadelphia Cream Cheese
  • 2 eggs
  • 3/4 cup sugar
  • lemon zest from half a lemon
  • 1 1/2 cup of fage 2% greek yogurt
  • 1/3 cup sugar

Preheat oven to 375 deg. Combine the crumbled graham crackers with melted butter and mix very well.  Press graham crackers into bottom of pan (8 in spring form pan or pie plate).  Combine cream cheese, eggs, 3/4 c sugar and lemon zest in a bowl…mix with beater on low until smooth.  Pour the cheese mixture on top of the graham cracker crust.  Bake for 20 min and take out and cool for 10 min.  Combine the greek yogurt and remaining sugar.  Carefully spread yogurt mixture on top of the cheesecake after it cooled for at least ten minutes.  Bake for 15 min more.  Take out of the oven even if it is a little soft.  Cool and then refrigerate overnight.  This tastes way better the second day, so it is worth the wait!

Adapted from Shula Chen 🙂


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