Lemon Cheesecake recipe corrected

In last week’s IN Food section, the recipe for Light Lemon Cheesecake was missing the measurement for cornstarch due to an error.

Since many people clip and keep the stories from the paper we wanted to make sure you had the corrected recipe. Here it is:

Light Lemon Cheesecake

From “The New Basics Cookbook,” by Julee Rosso and Sheila Lukins

1 cup granola

2 tablespoons packed light brown sugar

1 tablespoon grated lemon zest, divided

1 tablespoon plus 1 teaspoon unsalted butter

3/4 cup lemon yogurt

3/4 cup ricotta cheese

1/2 cup cream cheese, at room temperature

2 teaspoons cornstarch

1 teaspoon vanilla extract

3 eggs

1/2 cup sugar

3 cups sliced strawberries

Preheat oven to 350 degrees.

Combine the granola, brown sugar and 1 teaspoon lemon zest in a food processor and process until fine. Add the butter and process until the mixture begins to come together.

Using the back of a spoon, press the mixture into the bottom and sides of a 9-inch tart pan with removable bottom (see note). Bake the crust for 10 minutes then remove it from the oven. Leave the oven on.

Puree the yogurt, cheeses, cornstarch and vanilla in a food processor. Add the eggs, sugar and remaining 2 teaspoons lemon zest. Process until smooth.

Gently ladle the filling into the prepared crust and place the pan on a baking sheet. Bake until set, about 30 minutes.

Cool the cheesecake on a wire rack, and refrigerate until chilled, about 2 hours.

Remove the side of the tart pan and arrange the strawberries on top of the cheesecake before serving.

Note: We used a 9-inch springform pan.

Yield: 8 servings

Approximate nutrition per serving: 275 calories, 11.7 grams fat (6 grams saturated, 38 percent fat calories), 8.7 grams protein, 35 grams carbohydrate, 108 milligrams cholesterol, 2.2 grams dietary fiber, 136 milligrams sodium.