Amy's Recipes

CRUST

5 Graham crackers
1 t sugar
2-3 T butter or spread
2 T flour

CHEESECAKE

8 oz cream cheese (Neufchatel OK)
1/4 c sugar
1 egg
1 T flour
2 T yogurt
1/2 T cream
1 t vanilla
1/2 T lemon juice

LEMON CURD

zest and 6 T juice from 1 lemon
1/3 c sugar
1 egg
tiny pinch of salt
3 T butter or spread

Preheat oven to 325. Remove cream cheese from box (keep in foil wrapper) and warm in bowl of warm tap water with one of the eggs. Crush graham crackers in food processor with flour and sugar. Dump out and mix with 2-3 T melted spread or butter (you may need the larger amount if your graham cracker crumbs are finer). Line bottom of sides of 6×2 inch round pan with parchment or wax paper. Press graham cracker mixture into lined pan, moving it up the sides a bit, and bake 15 min at 325.

Mix 1/2 T lemon juice, yogurt, cream, and vanilla, and set aside. In another bowl, mix sugar and flour and set aside. Using a hand mixer on the lowest speed, lightly mix the cream cheese and then add the sugar mixture and gently mix until blended. Then add yogurt mixture and gently mix until blended. Then add egg and mix until blended, scraping sides frequently. Firmly tap the bowl on the counter until bubbles are gone. Scrape batter into prepared crust.

Put cheesecake in instant pot on wire rack with 1 1/2 cups water. Cook on high for 23 minutes (keep warm function OFF) and allow pressure to naturally release.

Mix the sugar, lemon zest, the 6 T lemon juice, pinch of salt, and one egg in the top part of a double boiler. Cook over boiling water for about 10 min until thick. Add 3 T butter or spread and mix until melted. Put through a fine strainer. Spread on top cheesecake.