lemon cheesecake

lemon cheesecake
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. 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.
  3. 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.

04/11/2017
lemon cheesecake, recipe PT15M PT1H 5 455 calories

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