Yogurt Cheesecake

4 cups well-drained non-fat yogurt cheese
2 cups Sugar
6 egg whites, or 3 eggs
1 Tbs. fresh lemon juice
1 tsp. grated fresh lemon peel (zest)
1 tsp. vanilla extract
3 Tbs. sifted cake flour

Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray. Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat. 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. 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. Chill until ready to serve. Serves 10-12.
Per serving: 326 calories, 14g protein, 66g carbs, 1.5g fat, 266mg sodium, 4% calories from fat.

This recipe made a delicious basic cheesecake. I was amazed at the amount of yogurt cheese it called for. Since I had never made cheesecake using yogurt, I cut the recipe into fourths:

1 cup well-drained non-fat yogurt cheese
1/4 cup Sugar
2 egg whites
1 tsp. fresh lemon juice
1 tsp. grated fresh lemon peel (zest) omitted
1/4 tsp. vanilla extract
2-1/4 tsp. sifted cake flour

I followed the directions for mixing and baking, although I did leave it in the oven for an extra 30 minutes, and it never did brown. I poured it into a casserole dish that was a little too big, so after I removed it from the dish, I used biscuit cutters to make "cheesecake circles". I then rolled the edges in shaved chocolate. I also took some of the cheesecake and rolled it into small balls that I put in the freezer. After the cheesecake was frozen, I dipped them into semi-sweet chocolate to make candies. Delicious!!!