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Lemon Yogurt Cheesecake

Crust:
Watkins Cooking Spray
1/3 Cup Vanilla Wafer Crumbs (7 wafers)
2 teas. Sugar
1/4 teas. Watkins Lemon Peel

Filling:
Three 8 Oz. Packages Low-Fat Cream Cheese, softened
1 Cup Sugar
1 Cup Refrigerated or Frozen Fat-Free Egg Product, thawed
8 Oz. Container Low-Fat Lemon Yogurt
2 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Lemon Peel

Topping:
11 1/4 Oz. Jar Lemon Curd (see note)
4 Cups Fresh Fruit (sliced strawberries, sliced kiwi fruit and / or raspberries, as desired)

Heat oven to 350 degrees. Spray 9-inch springform pan with cooking spray. In small bowl, combine all crust ingredients; mix well. Sprinkle crust mixture into bottom and halfway up sides of sprayed pan. 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. Bake at 350 degrees 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. Just before serving, carefully remove sides of pan. Top each serving with fresh fruit. Store in refrigerator. Makes 16 Servings.

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

Per serving: 280 calories; 12 grams total fat; 7 grams saturated fat; 35 milligrams cholesterol; 230 milligrams sodium; 1 gram dietary fiber

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