Instructions: Preheat the oven to 300F. Butter or oil the springform pan.

Using a rolling pan, crush the graham crackers between 2 pieces of waxed paper or in a plastic bag. Dust the pan with the crumbs, spreading any loose crumbs evenly over the bottom.

Briskly stir the yogurt cheese, flour, salt, vanilla, lemon peel, sugar and eggs until well blended. Pour the batter into the pan and bake for about 1 hour and 20 minutes, or until the edges are firm and the center jiggles slightly. Remove the cheesecake from the oven and chill well.

Remove the sides of the springform pan just before serving.

NOTES : "There are only 2 grams of fat in each serving of this sumptuous cheesecake. The secret is nonfat yogurt cheese, which is traditionally drained for 12 - 24 hours in advance. In case you cant wait a day for your cheesecake, the Quick Yogurt Cheese method works fine in this
recipe. The remaining preparation is really a snap. Garnish the cake with fresh berries, if you like."

I made the yogurt cheese and the cheesecake
*exactly* according to the directions. If youve seen my other recent posts, youll know that this is not always my approach. I sliced some lovely fresh strawberries and sugared them down a little so they wept out some juice, and served the berries over the cheesecake. Really good!

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