1 cup graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
3 cup Kronos Greek yogurt
4 eggs
1 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla
2 Tbsp lemon juice
Grated zest of ½ lemon
Preheat oven to 350° F.
Mix cracker crumbs and sugar with melted butter and press into the bottom of a 9″ spring-form pan that has been sprayed with non-stick cooking spray. Bake crust for 10-15 minutes until just starting to brown. Place crust on a wire rack to cool.
Beat together the eggs and the sugar. Add the vanilla and flour, and mix to blend thoroughly. Gently whisk in the yogurt until smooth. Pour the batter into the cooled spring form pan, and bake 45-50 minutes or until barely set in the center. Remove from the oven and allow the cake to come to room temperature, then refrigerate at least four hours or overnight.
Yield: Approximately 12 Servings
