¼ cup crushed crackers (I used 6 saltine crackers)
1 tablespoon butter, melted
½ teaspoon sugar
Filling:
¾ cup (175 g) plain, low-fat Greek yogurt
1 large egg
½ teaspoon lemon juice
5 tablespoons (60 g) sugar
1 tablespoon cornstarch
1 pinch salt
1 teaspoon pure vanilla extract
Topping:
Anything you like, such as jam, chocolate sauce, caramel, etc. (I used strawberry preserves)
Other:
Butter, to grease the pan
Instructions
Preheat oven to 350F. Lightly grease a 4-inch diameter springform pan with butter.
Combine all crust ingredients in a small bowl. Pour into the prepared pan and lightly press down with your fingers. Bake until lightly browned, about 7 minutes.
Combine all filling ingredients (except the vanilla) in a medium-sized, thick-bottomed saucepan. Bring to a simmer over medium heat, whisking constantly. Once simmering, it will take about 1 minute to thicken to a stiff pudding consistency; when it does that, turn the heat off and whisk in the vanilla.
Pour the filling into the pre-baked crust and bake 20 minutes.
Turn the oven off and let the cake cool completely in the oven.
Once completely cooled to room temperature, refrigerate the cake 2 hours to chill.
Let the cake sit at room temperature for 30 minutes before serving. Right before serving, top with any topping you like.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/some-exciting-news-a-%e2%80%9ccheesecake%e2%80%9d-for-two-to-celebrate/