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No-Bake Cheesecake

No-Bake Cheesecake

4 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Crust:
1 cup graham wafer crumbs
2 tsp granulated sugar
2 Tbsp melted butter
Filling:
1 envelope unflavoured gelatin
1/4 cup cold water
1 pkg (250 g) light cream cheese, softened
1 cup light ricotta cheese (2%)
3/4 cup granulated sugar
1/2 cup low-fat plain yogurt
1 tsp vanilla
1 Tbsp grated lemon rind
3 Tbsp lemon juice
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Let's Make It
1
Crust: Mix together crumbs, sugar and butter. Press into bottom of 8-9 inch springform pan. Place in freezer to chill while making filling.
2
Filling: In glass measuring cup, sprinkle gelatin into water, let stand for 1 minute. Microwave on High for about 40 seconds or until gelatin is dissolved and liquid is clear, let cool slightly.
3
With electric mixer, beat together cream cheese and ricotta, add sugar gradually, beating well until smooth. Beat in yogurt, vanilla, lemon rind, lemon juice, and dissolved gelatin. Pour over curst.
4
Chill until firm, at least 4 hours. (Can be covered with plastic wrap and refrigerated for up to 2 days). To serve, cut into wedges. Spoon fruit over each wedge.
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