Lemon-Yogurt Cheesecake

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 yogurt
  • 3 tablespoons arrowroot or cornstarch
  • ½ cup sugar
  • 1½ teaspoons 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. Combine all the ingredients for the filling in a blender until smooth.
  3. Pour into the crust. Bake until the top is lightly browned in a few places, 50 - 60 minutes.
  4. Chill until firm. The filling will sink slightly.

*Preparing the Crumb Crust

  1. Mix all the ingredients together.
  2. 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.

Recipe is reprinted with permission from Heaven's Banquet, by , April, 1999.

Heaven's Banquet - Ayurvedic Cooking Made Easy

Heaven's Banquet — Ayurvedic Cooking Made Easy