Lemon Cheesecake Recipe
- 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
- 2 1/2 tablespoons lemon juice
- 1/2 cup egg substitute
- 1 (8 ounce) container nonfat lemon yogurt
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
