Lemon Cheesecake
Description
This lemon cheesecake recipe makes a dreamy dessert featuring a low-fat creamy lemon filling baked in a crunchy graham cracker pie crust.
Ingredients
•
1 (9 inch) reduced fat graham cracker pie crust
•
2 (8 ounce) packages cream cheese
•
1/2 cup white sugar
•
1 1/2 tablespoons all-purpose flour
•
1/2 cup egg substitute
•
2 1/2 tablespoons lemon juice
•
1 (8 ounce) container nonfat lemon yogurt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
2
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
3
Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.