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    White Chocolate-Lemon Cheesecake


    Source of Recipe


    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients





    1 graham cracker crust
    16 ounces light cream cheese, softened
    1 cup fructose or table sugar
    1 cup liquid egg substitute
    1 tablespoon fresh grated lemon rind
    1 tablespoon fresh squeezed lemon juice
    1/2 cup nonfat lemon yogurt
    1 cup vanilla or white chocolate chips, melted

    Recipe



    Press crust onto bottom of a 9" springform pan and place in freezer while preparing filing. Preheat oven to 350ºF. In a large bowl, beat cream cheese, sugar and egg substitute with an electric mixer until light and fluffy. Beat in lemon rind, lemon juice and yogurt until smooth. Stir in vanilla chips. Pour filling into prepared crust. Bake for 1 hour or until filling jiggles slightly when tapped. Cool in refrigerator at least 4 hours before removing pan rim.

 

 

 

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