Ayurveda Weight Loss

Lemon-Yogurt Cheesecake

One nine-inch cheesecake.

Miriam's dad's favorite recipe in the book. The yogurt produces a light, fluffy cake with a special flavor and texture.

Ingredients:

Filling:
3 cups yogurt
3 tablespoons arrowroot or cornstarch
1/2 cup sugar
1 1/2 teaspoons fine grated lemon zest

Crust:
9-inch unbaked Crumb Crust*
1 1/4 cups finely crushed graham cracker or cookie crumbs
3 1/2 tablespoons melted Ghee or butter
2 Tablespoons raw or packed brown sugar.

Directions:
Preheat the oven to 350 degrees F.
Combine all the ingredients for the filling in a blender until smooth.
Pour into the crust. Bake until the top is lightly browned in a few places, 50 - 60 minutes.
Chill until firm. The filling will sink slightly.

*Preparing the Crumb Crust:
Mix all the ingredients together.
Immediately press evenly into a buttered 9-inch pie pan. If you wait, the ghee or butter will harden and the mixture will be difficult to work with.