Recipe: Lemon Yogurt Cheesecake (low fat)

LEMON YOGURT CHEESECAKE

FOR THE CRUST:
1/3 cup vanilla wafer crumbs (7 wafers)
2 teaspoons sugar
1/4 teaspoon grated lemon peel
FOR THE FILLING:
3 packages (8-ounces each) low-fat cream cheese (Neufchatel), softened
1 cup sugar
1 cup refrigerated or frozen fat-free egg product, thawed
1 (8 ounce) container low-fat lemon yogurt
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
FOR THE TOPPING:
1 (11 1/4 ounce) jar lemon curd*
4 cups fresh fruit such as sliced strawberries, sliced kiwi fruit and raspberries, as desired (to serve)

TO MAKE THE CRUST:
Heat oven to 350 degrees F. Spray 9-inch springform pan with nonstick cooking spray.

In small bowl, combine all crust ingredients; mix well. Sprinkle crust mixture into bottom and halfway up sides of sprayed pan.

TO MAKE THE FILLING:
In large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, beating until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.

TO BAKE AND TOP THE CHEESECAKE:
Bake at 350 degrees F for 50 to 60 minutes or until center is almost set. (To minimize cracking, place shallow pan half full of water on lower oven rack during the baking.) Cool in pan on wire rack for 1 1/2 hours or until completely cooled.

In small bowl, stir lemon curd to soften. Spread evenly over top of cheesecake. Refrigerate 4 hours or overnight.

TO SERVE:
Just before serving, carefully remove sides of pan. Top each serving with fresh fruit. Store in refrigerator.

*Lemon curd, a creamy spread, is sold in jams and preserves sections of food stores.

Makes 16 servings
Adapted from source: Pillsbury: Best Desserts Cookbook