Light Lemon Cheesecake

By roxy21

Ingredients

• Crust:
• 16 ginger snap cookies
• 2 tbsp sugar
• 2 tbsp butter
• Filling:
• whites from 3 large eggs
• 1 yolk
• 1 cup sugar
• 2 8 oz packages light creamcheese, softened
• 1 8 oz cup lemon yogurt, room temperature
• 1 1/2 tbsp freshly grated lemon peel
• 1/4 cup fresh lemon juice
• 1 tsp vanilla
• berries for garnish

Preparation

Step 1

1. Heat oven to 350F.
2. Process crust ingredients.
3. Beat egg whites in bowl with mixer on high until foamy.
4. Gradually add 1 tbsp sugar.
5. Beat until stiff.
6. Beat cream cheese on high until fluffy.
7. Add remaining sugar, yogurt, egg yolk, lemon peel and juice, and vanilla.
8. Beat smooth.
9. Foldin egg whites.
10. Bake for 1 hour 10 minutes.
11. Leave cake in oven for 1 hour.
12. Remove and cool 6 hours in refrigerator.