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Lemon Cream Cheesecake

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
305 min
SERVINGS
8 servings
Dessert
Lemon Cream Cheesecake
Ingredients
  • 1 (9 inch) reduced fat graham cracker pie crust
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup egg substitute
  • 2 1/2 tablespoons lemon juice
  • 1 (8 ounce) container nonfat lemon yogurt
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (or equivalently, 175 degrees C). Position the pie crust on a flat, rectangular baking surface.
2
In a spacious mixing container, combine cream cheese and sugar using an electric device designed for this purpose until you achieve a uniform consistency; incorporate flour, then the egg substitute, and finally the lemon juice. Mix in lemon yogurt until everything is well combined; pour this mixture into the pie crust.
3
Place the prepared pie in the oven, which you have preheated to 350 degrees F (or 175 degrees C), and bake until the filling has solidified, taking approximately 50 to 60 minutes. Remove the pie from the oven and let it cool.
4
Once cooled, refrigerate the pie for at least 4 hours before serving.