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Lemon Cheesecake Recipe

Chef Dennis Littley
  • 65 minutes
  • Serves

INGREDIENTS

15

digestive biscuits (or use graham crackers (or a cookie of your choice))

1 stick

butter melted

3 oz

packs of cream cheese

8 oz

Plain Greek yogurt

4

large eggs

juice of 4 Meyer lemons or regular lemons

grated zest of two lemons

1 1/2 cups

sugar

2 tbsp

flour

3 cups

fresh or frozen blueberries

3/4 cup

sugar

juice of two Meyer lemons or regular lemons

1 tbsp

corn starch