Gluten Free Lemon Cheesecake with Sugared Fruit


21 (7.1 ounces) gluten free lemon flavored wafers
4 - 8 ounce cream cheese, softened
1 1/4 cups sugar
4 eggs, lightly beaten
1 teaspoon vanilla
1 tablespoon fresh lemon juice
lemon zest from 1 lemon
10.6 ounces Oikos Lemon Meringue yogurt

Sugared Fruit Ingredients
3 envelopes unflavored gelatin
3/4 cup cold water
2 cups superfine sugar
15-20 pieces of fruit such as: strawberries, blueberries, raspberries, orange slices, kiwi, grapes
mint leaves


Preheat oven 350°.
Place package of wafers in food processor and pulse 10-12 times or until fine crumbs form. Lightly oil 9 inch springform pan and spread an even layer of wafer crumbs to form crust. Bake 5 minutes then press crust down.
In large mixing bowl beat cream cheese with sugar until completely smooth. Add eggs all at once along with flavorings and zest. Mix on low speed just until blended. Be careful not to over-beat.
Pour batter on top of crust and bake 50-55 minutes. Center may jiggle slightly when done. Cool in pan on wire rack for 10 minutes, then run a knife around edge to loosen from pan. Do not remove sides yet. Continue to cool on wire rack another hour and refrigerate uncovered for 3-4 hours. When cold, cover with foil or plastic wrap. Refrigerate at least 6 hours or overnight. Top with yogurt and sugared fruit.
When ready to serve slice with knife dipped in warm water and wiped after each cut.

Directions for Sugared Fruit
Wash, rinse, and dry fruit. Sprinkle gelatin on top of cold water and let stand for 1 minute. Microwave on high 1-2 minutes, stirring every 30 seconds, until gelatin is dissolved. Whisk until slightly frothy. Brush fruit with gelatin then roll or sprinkle with sugar. Place on wire rack to dry. Let stand at room temperature for up to 24 hours. Do not refrigerate fruit because the sugar will dissolve.