Yogurt Cheese Cheesecake (Crustless) - cooking recipe

Ingredients

4 cups well-drained nonfat yogurt, cheese
2 cups sugar
6 egg whites or 3 eggs
1 tablespoon fresh lemon juice
1 teaspoon grated fresh lemon peel (zest)
1 teaspoon vanilla extract
3 tablespoons sifted cake flour

Preparation

Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart souffle dish with nonstick cooking spray.
Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
Chill until ready to serve, overnight is best. Serves 10-12.
NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!