LEMON CHEESECAKE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

-In a small bowl or jar, combine the quick-cooking oats, chia seeds, honey, milk, and Greek yogurt. -Stir the mixture with a spoon until well combined. -Set it aside while you prepare the cheesecake filling.

Step 2

-In another bowl, combine the ricotta cheese, Greek yogurt, honey, and freshly squeezed lemon juice. -Mix the ingredients together using a spoon until a smooth consistency is achieved.

Step 3

Pour the prepared filling over the oatmeal crust, ensuring it covers the entire surface. -Smooth the top of the filling to create an even layer.

Step 4

In a saucepan, combine the milk, lemon juice, honey, cornstarch, and turmeric. -Whisk the mixture until the cornstarch dissolves completely into the milk. -Heat the saucepan over medium heat until the mixture thickens and starts to bubble. -Allow the lemon curd to cool slightly.

Step 5

-Spoon 2 tablespoons of the prepared lemon curd over the cheesecake filling, distributing it evenly. -Place it in the refrigerator to cool overnight or for a minimum of 4 hours.