A recipe from Vermont Moonlight Cookies using several Vermont specialty foods.
Makes: 12 servings
Ingredients: 1 cup Vermont Moonlight Cookies Maple Shortbread Cookies, crumbled 1-1/4 cups granulated sugar 3 tablespoons Cabot Butter, melted 1/3 cup chopped nuts (any combination) from The Maple Nut Company 1/2 cup Cabot Plain Nonfat Yogurt 2 tablespoons King Arthur Unbleached Flour 1 tablespoon cornstarch 4 8-ounce packages cream cheese, softened 4 large eggs 2 teaspoons lemon juice 1/2 teaspoon finely grated lemon peel 1-1/2 teaspoons vanilla extract 1 cup Cabot Sour Cream Pure Maple Syrup
Directions: Preheat oven to 325 degrees. Spray sides of a 9-inch springform pan with cooking spray. In medium bowl, combine cookie crumbs, 2 tablespoons sugar, nuts and butter. Press mixture into bottom of pan.
In large bowl, combine yogurt, flour and cornstarch. Add cream cheese and beat well. Add 1 cup of the sugar, eggs, lemon juice, lemon peel and vanilla. Mix well. Pour into prepared pie crust and bake for one hour. Turn off oven and let cheesecake cool in oven for 30 minutes, with door partially open.
In small bowl, blend sour cream and remaining 2 tablespoons sugar. Spread over top of cake. Return to warm oven until set.
Refrigerate before serving.
Serving Suggestion: For a little extra Vermont flavor, drizzle pure maple syrup over individual servings.
