Lemon Greek Yogurt Cheesecake (filling only)

Lemon Greek Yogurt Filling:
4 eggs
¾ cup sugar
1 tbs. cornstarch
¼ tsp. salt
1 tsp. vanilla extract
2 cups plain Greek Yogurt (whole or 2%)
1 tbs. fresh lemon juice
1 tsp. lemon zest

If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm).
Place in center of oven. Start checking cheesecake after 50 minutes and then every 5-10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving.
Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user NATURALROCKS.