Amy's Recipes

Put 4 cups homemade yogurt in cheesecloth and hang it above a bowl to strain. Turn little oven on at 350 to heat and make a crust of the following –

Crush rice based cold cereal (a 2 to 1 ratio of Rice Chex to Rice Krispies works well) until you have one cup of crumbs. Combine with scant ¼ cup melted butter and 3 T. sugar. Press into heart shaped pan and bake until browned around the edges.

While the crust cools, turn oven down to 250 and combine 4 eggs, ½ cup sugar, ½ teaspoon salt and 1 ½ teaspoons vanilla. Add strained yogurt, discarding liquid and whisk until smmoth. Pour over crust and cook until entire top turns a darker creamy yellow. Cool and eat.

Bottom layer –

Preheat oven to 350 and spray an 8×8 glass pan with cooking spray. Cream ¼ c. butter and 6 T. sugar. Mix well with 2 egg whites and 1 t. lemon zest. Sift together ¾ c. sifted flour and ¾ t. baking powder. Add to butter mixture alternately with ¼ c. milk. Bake for 18-23 minutes, or until cake springs back when poked. While cake is baking, juice a lemon and make the filling for the top layer, set aside. Mix ¼ c. lemon juice and ½ c. sugar. Immediately spread on cake and return to oven for about 5 minutes, until top of cake is dry.

Remove cake from oven, turn the temperature down to 250 and leave the oven door open to cool while you spread the top layer on the bottom layer. Return cake to oven for 30-40 minutes, or until the cheesecake becomes firm-ish. Refrigerate at least four hours or overnight for best results (but we did eat it straight out of the oven, the cheesecake is just runny).

Top layer –

Blend together – ½ c. sour cream, 12 oz. cream cheese, 2 egg yolks, 1 t. vanilla, 1/3 c. sugar. Bang bowl on the counter until the number of bubbles rising to the surface slows down (to get the air out).