This flavorful cheesecake uses lower fat ingredients so you can indulge in a sweet treat without the guilt.
Crust
1 1/2 cup graham cracker crumbs
2 tablespoons honey
1 tablespoon oil
Filling
1 package (16 ounce size) part-skim ricotta cheese
3 tablespoons egg substitute
1/4 cup sugar
1/4 cup low fat lemon or vanilla yogurt
1 1/4 teaspoon lemon peel, grated
2 teaspoons vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
Lemon Topping
6 ounces low fat lemon yogurt
For Crust: Combine all ingredients, press into 9" pie plate and bake at 350 degrees F for 10 minutes. Cool.
For Filling: Combine cheese, egg substitute, sugar, vanilla yogurt, lemon peel and juice, and vanilla extract in mixing bowl. Beat at low speed with an electric mixer until blended, and then increase speed and blend until smooth.
In small bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold egg white mixture into cheese mixture. Turn into the graham cracker crumb crust and bake at 325 degrees F for 35 minutes or until set. Remove from the oven and cool on a wire rack. Spread lemon topping over the pie.
Chill at least 12 hours or overnight before serving.
mblanco
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