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Lemon-Yogurt Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1C. graham-cracker crumbs
1/2 C gingersnap crumbs
1/3 C. crushed walnuts
1/3 C. canola or corn oil
1/2 tsp. cinnamon
1/2 tsp ground ginger

Butter and chill a 9-inch springform pan. Mix all ingredients together.
Press into the bottom ad 1.5 inches up the sides of the pan. Chill at least 15 minutes.

Filling:
2C. yogurt cheese made from 48 oz. low-fat yogurt (see end for instructions)
8 oz. low-fat cream cheese, softened
4 eggs at room temperature, well beaten
1C. sugar
1 Tbsp. fresh lemon juice
1 Tbsp. rated lemon peel
1 C. low-fat yogurt (8 oz)



Recipe



Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and pel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.

Bake for 1 hour and 20 minutes or until the center sets. Cool in the oven with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.

Serves 16.