Lemon Cheesecake Recipe

Ingredients
<br>- 1 (9 inch) reduced fat graham cracker pie crust
<br>- 2 (8 ounce) packages cream cheese
<br>- ½ cup white sugar
<br>- 1 ½ tablespoons all-purpose flour
<br>- 2 ½ tablespoons lemon juice
<br>- ½ cup egg substitute
<br>- 1 (8 ounce) container nonfat lemon yogurt
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.)
<br>step 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.
<br>step 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.
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Ingredients
- 1 (9 inch) reduced fat graham cracker pie crust
- 2 (8 ounce) packages cream cheese
- ½ cup white sugar
- 1 ½ tablespoons all-purpose flour
- 2 ½ tablespoons lemon juice
- ½ cup egg substitute
- 1 (8 ounce) container nonfat lemon yogurt

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.)
step 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.
step 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.

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