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Lemon-Yogurt Cheesecake

Lemon-Yogurt Cheesecake


Makes 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. 




  • 3 cups of yogurt
  • 3 tablespoons of arrowroot or cornstarch
  • ½ cup of sugar
  • 1½ teaspoons of finely-grated lemon zest 


  • 9-inch unbaked Crumb Crust*
  • 1¼ cups finely-crushed graham cracker or cookie crumbs
  • 3½ tablespoons melted ghee or butter
  • 2 tablespoons raw or packed brown sugar



  1. Preheat the oven to 350 °F.
  2. Mix all crust ingredients together.
  3. 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. 

  4. Combine all the ingredients for the filling in a blender until smooth.
  5. Pour into the crust. Bake until the top is lightly browned in a few places, 50 - 60 minutes.
  6. Chill until firm. The filling will sink slightly.


Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000

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