- 1 cup Graham cracker crumbs
- ¼ cup raw sugar
- ½ cup semi-salted butter (room temperature)
- ¾ cup Oikos 11% yogurt
- 2 cups cream cheese (500 g) (room temperature)
- ½ cup refined sugar
- The zest of 1 lemon
- 1 vanilla bean
In a bowl, combine graham crumbs, butter and brown sugar. Press into the bottom of a springform pan.
In the same bowl, using a food processor or hand mixer, combine the cheese, Oikos 11% yogurt, refined sugar, lemon zest and vanilla bean and pour the mixture evenly over your graham cracker crust.
Leave in the fridge overnight for a better hold.