I am not a huge lover of cheesecake, it's just not my thing.  Though there are times when I run into one that I just have to eat.  Generally it is not just plain old cheesecake.  Now don't get me wrong, like it or love it all you want, I just don't go out of my way to eat it.  It's the same with chocolate, I don't get chunks of chocolate, eek.  I know, freak of nature.  I make chocolate chip cookies but without the chocolate chips. Don't look at me that way, quite a few people don't like chunks of chocolate.  I just can't find any of them but I know they exist.
I really wanted something with custard and this is the recipe that I came up with.  Since it is fairly long, I will cut this intro short, a gift from me to you.  You're welcome.


Recipe:


Cheesecake:

2  8oz Cream Cheese, room temp
1 stick butter, room temp
3/4 cup Greek Yogurt Plain
3/4 cup Sugar
1 cup Sweetened Condensed milk
2 Eggs, room temp
1 tsp Vanilla extract
1 1/2 TBSP CornStarch
1/3 cup fresh Lemon Juice

Crust:

1 cup Almond Flour
2 TBSP Brown Sugar, Packed
3 TBSP GF Flour blend
2 TBSP Butter, melted

Custard:

3 egg yolks room temp
3/4 cup Milk 
1/2 cup Heavy Whipping Cream
1 TBSP Butter
2 TBSP CornStarch
1/4 cup Sugar
1/4 tsp Salt
1/3 cup Fresh Lemon Juice

Make the crust:

First make the crust and press into the bottom of a spring form pan.  Toss into the oven (300 degrees F) for 20  minutes.  After the crust cools, wrap the bottom with Aluminum foil as this will go into a pan of water when you cook the cheesecake.

Make the cheesecake:

While that is cooking, throw the butter (room temp) and the cream cheese (room temp) into your mixer. Beat until smooth.  Add the Greek Plain Yogurt and beat until smooth.  Add the Sugar and again until smooth.  Next the Sweetened condensed milk, beat until smooth.  Add the eggs one at a time.  Mix the cornstarch in a separate  bowl with a bit of the mixture.  Stir until the cornstarch is completely incorporated. Then add it to the main mixture.  Beat for 5 minutes on medium.  Now slowly add the lemon juice.  If you do not have fresh, you can use the bottled stuff but please do not use the lemon extract.  It adds a funky test.  Continue to beat on medium for another 5 minutes.  The mixture should be very light and "fluffy". Pour into cooled crust.  Place into a deepish roasting pan and place on the middle rack in the oven.  pour water as high as you can and close the door.  Bake at 300 degrees F for 1 hour and 15 minutes.  Ovens will vary.  The top should be lightly brown and the center might still jiggle a little.  Take out of the oven, carefully!!  Let cool on a wire rack about 30 minutes.  Now very carefully remove the aluminum foil.  It might have water in it and it will be hot!  Be careful again!! Now leave it alone for at least 2 hours to cool before putting into the refrigerator.

While the cheesecake is cooking make the custard:

In a 2 qt sauce pan, heat the milk and cream until just hot.  
Add the butter and stir until it is completely melted.
Add the sugar and salt and completely incorporate it.  Do not let the mixture boil.  On my electric stove I had it set just below the 4.  The number 5 is considered medium heat on mine.
Once the sugar is melted  you will need to temper the egg yolks
Bring a bowl with the yolks to the stove.  I use a measuring cup to add some of the hot milk mixture to the egg yolks while whisking at the same time.  Do not stop whisking as you add just less than a 1/4 of hot mixture to the eggs.  Do this one of two more times.  Now add this back to the original pan while whisking the entire time.
Wait about 2 minutes and do the same thing with the cornstarch.  I add about 1/4 cup of mixture to the cornstarch (take the sauce pan off the heat while you do this) and whisk until there are no lumps and it is smooth.  I then add another 1/4 cup and then pour back into the original pan whisking the entire time.  Move back to the heat and continue to whisk.  Wait about 5 minutes, whisking the entire time and do the exact same with the lemon juice.  If you pour the lemon juice into the milk mixture it will curdle it.
Now comes the tedium.  Turn the heat down to about a 2 or just a bit over, a simmer on a gas and Yyou need to constantly whisk this mixture.  If  you stop, it gets thick on the bottom and then clots.  Whisk whisk whisk whisk whisk.
It takes about 15-20 minutes to get so that it coats the back of a spoon without dripping off.  You will be tempted to add more cornstarch, do not.  The mixture is the topping to the cheesecake and will be "runny", not super liquid though.  More like cheap syrup.
Once it gets to that point, take it off the heat but keep whisking.  You will need to do this for about 4 more minutes.  Move it now to a glass bowl and lay plastic cling wrap directly on the surface.  You don't want a skin to form.  Wait about an hour and then put in the refrigerator.  


When the cheesecake comes out of the oven let it cool about 2 hours at room temp and then move into the fridge. After those two hours take out and spoon the topping on.  Wait at least another 3 hours before cutting.

This really is a dish you need to make the day before.  

Any questions?  Watch the video below and if you still have questions, just send them to me and I will clear up any confusion.
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This is prior to baking. Bake for 20 minutes at 300 degrees F.
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You can bake it lighter than this. The one out of the oven today was light brown. They will shrink a bit as it cools down.
If you have any questions, watch the video that I made.  If you still have questions please send me an email or comment below.  Thanks. (hey subscribe to my YouTube channel!!)
 I hope you enjoyed this recipe, if you did leave a comment.

Thanks for coming by and remember, enjoy life.
It's the one you have.
Tammie