Yogurt Cheese Cheesecake (Crustless)

Ingredients

• 4 cups well-drained nonfat yogurt, cheese
• 2 cups sugar
• 6 egg whites or 3 eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated fresh lemon peel (zest)
• 1 teaspoon vanilla extract
• 3 tablespoons sifted cake flour

Directions

1. 1

   Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.

2. 2

   Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.

3. 3

   Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.

4. 4

   Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.

5. 5

   Chill until ready to serve, overnight is best. Serves 10-12.

6. 6

   NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!