Lemon Cheesecake

2 cups nonfat yogurt cheese
7 tablespoons Splenda (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract

Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.

Combine yogurt cheese, Splenda, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.

Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.

Serves 8.


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