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Ingredients

• 1 cup graham-cracker crumbs
• 1/2 cup gingersnap crumbs
• 1/3 cup crushed walnuts
• 1/3 cup canola oil or corn oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 cups yogurt cheese made from 48 ounces low-fat yogurt
• 8 ounces low-fat cream cheese, softened
• 4 eggs at room temperature, well beaten
• 1 cup sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated lemon peel
• 1 cup low-fat yogurt (8 ounces)
• 4 tablespoons plus 1 teaspoon honey
• 2 tablespoons cornstarch
• 1 cup fresh blueberries
• 1 cup fresh cherries, pitted
• 12 strawberries, quartered lengthwise

Description

Lemon-Yogurt Cheesecake - The Huffington Post

Kitchen Daily