Healthy Holiday Cheesecake


1 C graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 Tbsp. flour
1 Tbsp. cornstarch
1/2 C low-fat or plain yogurt
4 (8oz) pkgs. fat free cream cheese
1 C sugar
4 eggs
2 tsp lemon juice
1/2 tsp grated lemon peel
1 1/2 tsp vanilla
8 oz. reduced-fat sour cream
2 Tbsp. sugar

1. Preheat oven to 375 degrees.
2. Combine graham cracker crumbs and sugar, add margarine. Press into the bottom of a 9″ or 10″ springform pan. Spray sides of pan with vegetable cooking spray. Set aside.
3. Combine flour, cornstarch and yogurt, mixing on low speed of electric mixer. Add cream cheese, increase speed to medium, add sugar, eggs, lemon juice, lemon peel and vanilla. Beat well. Pour over prepared crust.
4. Bake for 5 minutes. Reduce heat to 300 degrees and bake for an additional 45 minutes. Turn oven off but leave cheesecake in the oven to cool off.
5. While cake is cooling in the oven, blend sour cream and sugar together. After cake has cooled for about 30 minutes, remove from oven and gently spread sour cream mixture over the the top. Return to the oven for 30-45 minutes to set the sour cream. Refrigerate before serving.

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