I certainly hope this is the one.

CALIFORNIA CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
2 tablespoons honey
1 tablespoon oil
FOR THE FILLING:
1 16 ounce package ricotta cheese
3 tablespoons egg substitute
1/4 cup sugar
1/4 cup lowfat vanilla yogurt
1 1/4 teaspoons lemon peel, grated
2 teaspoons vanilla extract
3 egg whites
1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
graham cracker crumb crust
FOR THE LEMON TOPPING:
6 ounces lowfat lemon yogurt

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine all ingredients, press into 9 inch pie plate and bake at 350F for 10 minutes. Cool.

TO MAKE THE FILLING:
Combine cheese, egg substitute, sugar, vanilla yogurt, lemon peel and juice and vanilla extract in mixing bowl. Beat at low speed with an electric mixer until blended and then increase speed and blend until smooth; set aside.

In small bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold egg white mixture into cheese mixture.

Turn into the graham cracker crumb crust.

Bake at 325 degrees F for 35 minutes or until set. Remove from the oven and cool on a wire rack.

Spread lemon topping over the pie. Chill at least 12 hours or overnight before serving.

Makes 12 servings
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