|
|
|
|
| |
1.
|
Heat oven to 350øF. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside.
|
|
| |
2.
|
Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust.
|
|
| |
3.
|
Loosely place aluminum foil over springform pan.
|
|
| |
4.
|
Bake at 350øF 60 to 70 minutes or until center of cake is set.
|
|
| |
5.
|
Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill.
|
|
| |
6.
|
Served topped with cherry pie filling and whipped topping.
|
|
| |
|
|
