By Jennifer Herrscher, Aries Nigerians
2 cups plain Greek yogurt
1/2 cup sugar
2 eggs
2 tsp vanilla extract
1 Tbs cornstarch
Pinch of salt
3 1/2 Tbs lemon juice
Zest of one lemon
1/2 cup blueberries
Keebler graham cracker crust
Preheat oven to 350F degrees. In a blender or food processor, combine yogurt, sugar, eggs, and vanilla. Blend until smooth, then add cornstarch, a pinch of salt, lemon juice, and lemon zest Blend again. Stir the blueberries carefully into the mixture. Pour filling into crust, place on a cookie sheet before placing in the oven, and bake for 45-55 minutes. When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. Make sure you don’t overbake. Let cool, then chill for 2-3 hours in the fridge. Enjoy!
