Lemon Greek Yoghurt Cheesecake
- Non-stick vegetable oil spray
- 350 g Graham cracker crumbs, fine
- 118 g unsalted butter, melted, cooled slightly
- 59 g sugar
- 10 mL powdered gelatin, unflavoured
- 680 g cream cheese, room temperature
- 300 g plain whole-milk Greek yoghurt
- 118 g sugar
- 118 g Monin Lemon Syrup
- 5 mL pure vanilla extract
- 2.5 mL salt
- Monin Raspberry Fruit Purée
- Coat bottom and sides of a 9 inch spring form pan with non-stick cooking spray.
- Using fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly.
- Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup if needed).
- Chill until firm, at least 1 hour or up to 1 day.
- Pour 30 mL of Monin Raspberry Fruit Purée into the center of each serving plate.
- Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates, centred in the Monin Raspberry Fruit Purée.
- Garnish with fresh raspberries and mint sprig if desired
- Sprinkle gelatin over 45 mL of cold water in a heatproof bowl.
- Let stand until softened (approximately 5 to 10 minutes).
- Pulse cream cheese, yoghurt, sugar, Monin Lemon Syrup, vanilla extract, and salt in a food processor until smooth, scraping down sides of bowl with spatula as needed.
- Fill a small skillet with water to a depth of 1/2-inch and place over medium heat.
- Place bowl with gelatin in skillet and allow to warm; stir until gelatin dissolves (about 2 minutes).
- Remove bowl from skillet and allow to cool slightly for 2 to 3 minutes.
- With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into chilled pie crust and tap pan gently on counter top to break up any large air bubbles.
- Smooth over top with spatula; cover tightly with plastic wrap and chill for at least 6 hours before serving.
- Note: Cheesecake can be made up to 2 days ahead of time. Store in the refrigerator.