Lemon Greek Yogurt Cheesecake

Produs din categoria » Musetti » Culinary

Ingrediente

Coat bottom and sides of a 9 inch spring form pan with nonstick cooking spray.
Using fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly.
Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup if needed).
Chill until firm, at least 1 hour or up to 1 day.
Pour 2 tablespoons of Monin Raspberry Fruit Puré
e into the center of each serving plate.
Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates, centered in the Monin Raspberry Fruit Puré
e.
Garnish with fresh raspberries and mint sprig if desired
Sprinkle gelatin over 3 tablespoons of cold water in a heatproof bowl.
Let stand until softened (approximately 5 to 10 minutes).
Pulse cream cheese, yogurt, sugar, Monin Lemon Syrup, vanilla extract, and salt in a food processor until smooth, scraping down sides of bowl with spatula as needed.
Fill a small skillet with water to a depth of 1/2-inch and place over medium heat.
Place bowl with gelatin in skillet and allow to warm
stir until gelatin dissolves (about 2 minutes).
Remove bowl from skillet and allow to cool slightly for 2 to 3 minutes.
With processor running, drizzle gelatin into cream cheese mixture
mix until well blended. Pour into chilled pie crust and tap pan gently on counter top to break up any large air bubbles.
Smooth over top with spatula
cover tightly with plastic wrap and chill for at least 6 hours before serving.