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Lemon: Lowfat Lemon Cheesecake

Source of Recipe

Low-Fat Meals, Vol. VI, #3


List of Ingredients

1 cup graham-cracker crumbs
3/4 cup granulated sugar -- plus
3 tablespoons granulated sugar -- divided
2 tablespoons margarine -- melted
24 ounces each) fat-free cream cheese -- softened
2 tablespoons all-purpose flour
3 tablespoons lemon juice
3/4 cup reduced-fat egg substitute
1 cup nonfat lemon yogurt
3/4 cup reduced-fat whipped topping


Recipe

Preheat oven to 350ºF. In small bowl, combine graham-cracker crumbs, 3 tablespoons sugar and margarine; mix well. Pat onto bottom of 9- to 10-inch springform pan. Set aside. Beat cream cheese, the remaining 3/4 cup sugar and flour together until light and smooth. Gradually add lemon juice and egg substitute; beat well. Add lemon yogurt and mix thoroughly. Pour over crust. Loosely cover springform pan with foil. Bake 60 to 70 minutes, until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing rim of pan. Chill. Serve with topping.