Yogurt Cheese Cheesecake (crustless)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 4 cups well-drained nonfat yogurt, cheese
• 2 cups sugar
• 6 egg whites or 3 eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated fresh lemon peel (zest)
• 1 teaspoon vanilla extract
• 3 tablespoons sifted cake flour

Recipe

• 1 preheat oven to 325 degrees. spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
• 2 whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
• 3 pour into prepared dish and set into a large pan of hot water. bake for 1 1/2 hours or until cake is browned and cracked. turn off oven and leave cake in oven for 1 hour longer.
• 4 remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. place serving platter over dish and invert.
• 5 chill until ready to serve, overnight is best. serves 10-12.
• 6 notes: after making this, a few suggestions. i used egg whites, but i think whole eggs would give a better texture. baking this in a springform pan with a crust would work well. the lemon flavor is good, but any other flavor would work well. it tastes much, much better after being chilled overnight. don't skip that step!