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Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake is from Bonnie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces cream cheese softened
1¼ cups plus 2 tablespoons sugar (divided use)
2 large eggs separated
1 teaspoon vanilla
¼ teaspoon salt
16 ounces low fat lemon yogurt
½ cup all purpose flour

Crust:
4 tablespoons Grape Nuts
1½ tablespoons sugar
Directions:
Directions:
Crust:
Coat a 9-inch springform pan with nonstick cooking spray. In food processor combine the Grape Nuts and sugar. Process until fine crumbs form. Place the mixture in the prepared pan, tilt and rotate the pan to coat the bottom and sides with crumbs. Set aside.

Filling:
In large mixing bowl, beat cream cheese until smooth. Add 1½ cups sugar, egg yolks, vanilla and salt. Beat until smooth. With mixer on low speed add yogurt and flour until smooth.

In a large clean mixing bowl with clean beaters, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar whipping until stiff but not until dry peaks form. With rubber spatula fold the egg whites into the cream cheese mixture. Put the batter in the prepared pan and bake for 50-60 minutes at 300º or until the cheesecake is puffed and the top is pale golden and dry to the touch. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes longer. Remove from oven and let cool completely on a wire rack. Refridgerate loosely covered with plastic wrap for at least 4 hours. Can be topped with fresh fruit.

 

 

 

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