Strawberry & Lemon Yogurt Cheesecake

For the cheesecake:

• 14 oz. 2% Greek Yogurt
• 14 oz. Cream Cheese or Neufchatel Cheese
• 5 oz. Ricotta Cheese, (whole milk)
• 3 Eggs
• 2/3 cup Granulated Cane Sugar
• 1/4 cup Flour
• 2 tsp. Vanilla Extract
• 1/4 tsp. Almond Extract
• Zest & Juice of 2 Lemons

For the crust:

• 1 1/2 cups Graham Crackers
• 3/4 cup Quick Oats
• 2 tbsp. Honey or Maple Syrup
• 5 tbsp. Olive Oil
• 1/8 tsp. Sea Salt

Topping:

• 2-3 cups Fresh Strawberries, (quartered)

1. Preheat oven to 350F.
2. Line the bottom of a springform pan with parchment paper. Grease the sides of the pan with a little extra virgin olive oil and dust lightly with flour.
3. Using high-speed blender, pulse together the graham crackers, quick oats, honey, sea salt, and olive oil. Evenly press the crust mixture into a springform pan. Bake for 10 minutes. Set aside.
4. Using a tea towel, ring out the excess liquid in the greek yogurt.
5. Pulse all the cheesecake ingredients together in a food processor or blender, until smooth and creamy, about 3-4 minutes.
6. Pour the cheesecake mixture on top of the crust mixture.
7. Bake for 45-50 minutes. (It is okay if the cheesecake is a littel wobbly in the very center. Read above for detailed notes on knowing when it is perfectly ready.)
8. Leave the cheesecake in the pan and allow to cool on a wire rack for 1 hour. Cover the pan and allow it to chill in the fridge for 4 hours to overnight.
9. Garnish the top of the cheesecake with a glorious pile of freshly quartered strawberries. (Optional: drizzle with a little maple syrup before serving.)