Lemon-Yogurt Cheesecake

BTW it is best to chill this before serving and it should be served on
the same day it is made.

Lemon-Yogurt Cheesecake
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Crust
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1C. graham-cracker crumbs
1/2 C gingersnap crumbs
1/3 C. crushed walnuts
1/3 C. canola or corn oil
1/2 tsp. cinnamon
1/2 tsp ground ginger

Butter and chill a 9-inch springform pan. Mix all ingredients together.
Press into the bottom ad 1.5 inches up the sides of the pan. Chill at
least 15 minutes.

Filling
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2C. yogurt cheese made from 48 oz. low-fat yogurt (see end for instructions)
8 oz. low-fat cream cheese, softened
4 eggs at room temperature, well beaten
1C. sugar
1 Tbsp. fresh lemon juice
1 Tbsp. rated lemon peel
1 C. low-fat yogurt (8 oz)

Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese,
eggs, sugar, lemon juice and pel with an electric mixer. Stir in 
yogurt. Spoon mixture carefully into the crust-lined pan.

Bake for 1 hour and 20 minutes or until the center sets. Cool in the
oven with the door ajar for 1 hour. Refrigerate 3 hours or more and
unmold.

Serves 16.

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