Low Fat Cheesecake

• 1 cup reduced-fat graham cracker crumbs
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 12 cup low-fat vanilla yogurt or 12 cup lemon low fat yogurt
• 4 (8 ounce) packages fat free cream cheese, softened
• 1 cup sugar
• 4 eggs
• 2 teaspoons lemon juice
• 12 teaspoon grated lemon, rind of
• 1 12 teaspoons vanilla extract
• 8 ounces low-fat sour cream
• 2 tablespoons sugar

1. Spray spring form pan with spray butter or vegetable oil cooking spray.
2. Sprinkle graham cracker crumbs on bottom of spring form pan.
3. Preheat oven to 375 degrees.
4. Using low speed mixer, combine yogurt, flour, and cornstarch.
5. Add cream cheese.
6. When mixed well, increase speed and add sugar, eggs, lemon juice, peel, and vanilla.
7. Beat well.
8. Pour over crumbs in pan.
9. Bake 5 min at 375 for 5 minutes.
10. Reduce heat to 300 degrees and bake 45 minute Turn oven off but leave cake in oven to cool.
11. While cooling, mix sour cream and sugar.
12. After cake has cooled, spread sour cream mixture on top.
13. Return to oven to set sour cream.
14. Refrigerate overnight before serving.

graham cracker crumbs, flour, cornstarch, lowfat vanilla yogurt, cream cheese, sugar, eggs, lemon juice, vanilla, lowfat sour cream, sugar

Taken from www.food.com/recipe/low-fat-cheesecake-108945 (may not work)