Creamy Cheesecake

Ingredients
CRUST:
1 1/2 cups graham cracker crumbs (14 squares)
4 1/2 tbsp. sugar
4 1/2 tbsp melted margarine
CAKE:
3 8-oz. packages fatfree cream cheese, softened
(or lowfat if fatfree is not available)
3/4 cup sugar
2 tbsp. flour
3 tbsp. lemon juice
3/4 cup egg substitute
1 8-oz. carton fatfree lemon yogurt

Procedure
Heat oven to 350 degrees F. Combine first 3 ingredients, mix well & pat into bottom of 9" or 10" springform pan. Set aside.

Beat cream cheese, sugar & flour together until light, fluffy & smooth.
Gradually add lemon juice & egg substitute & beat well.
Stir in lemon yogurt & mix thoroughly.
Pour over prepared crust.
Bake at 350 degrees F for 60-70 minutes or until center of cake is set.
Gently run tip of knife between cake & edge of pan.
Cool to room temperature before removing rim of pan.
Chill.
Top with fresh fruit or a fruit sauce like my blueberry sauce recipe


This recipe is lowfat but watch out for the calories!!! I don't know how many are in it, but I don't make it more than a couple of times a year because it's addictive.

A hint from Sharlene: To keep your cheesecake from cracking on top, wrap two layers of aluminum foil around the bottom of your springform pan & sit it in a pan of water (not to exceed the height of the foil) when you put it in the oven.

When cake is done, turn off oven, leave cake in oven for an hour with door held open a crack with a wooden spoon. Thanks Sharba!