Lemon Yogurt Cheesecake

By s_curtis444

Ingredients

• CRUST
• 1/3 c. vanilla wafer crumbs (10 cookies)
• 2 tsp. sugar
• 1/4 tsp. grated lemon peel
• FILLING
• 3 (8oz) pkg. 1/3-less fat cream cheese, softened
• 1 c. sugar
• 1 c. refrigerated or frozen fat-free egg product, thawed
• 2 tsp. vanilla
• 1 tsp. grated lemon peel
• TOPPING
• 1 (11 1/4oz) jar lemon curd (about 1 cup)
• 4 c. fresh fruit

Preparation

Step 1

Heat oven to 350. Spray 9" springform pan w/ nonstick cooking spray. In a small bowl, combine crust ingredients; mix well. Sprinkle crust mixture in bottom and half way up sides of spray-coated pan.

In large bowl, beat cream cheese till smooth. Gradually add 1 c. sugar, beating till smooth. Add remaining filling ingred. beat till smooth. Pour into crumb-coated pan.

Place shallow pan half full of hot water on lowest oven rack to prevent cracks from forming on top of cheesecake. Bake at 350 for 50-60 mins. or till center is almost set. Cool in pan on wire rack 1 1/2 hr. or till room temp.

In a small bowl, stir lemon curd to soften. Spread evenly over top of cheesecake. Refrigerate 4 hrs. or overnight.

To serve, remove sides of pan. Cut cheesecake into wedges. Arrange individual wedges on dessert plates; top w/ fresh fruit. Store in refrigerator.