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Greek-Style Cheesecake

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Submitted by chassaxy

YIELD

6 servings

PREP

20 min

COOK

55 min

READY

1 hrs

Ingredients

body
1 1
X X MARGARINE *
24 693.6
OUNCES ML/G CREAM CHEESE
soften
½ 118
CUP ML SUGAR
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
3 3
LARGE LARGE EGGS
½ 118
CUP ML YOGURT, PLAIN
½ 2.5
TEASPOON ML LEMON ZEST
grated
topping
79
CUP ML HONEY
1 15
TABLESPOON ML MARGARINE

Directions

BODY: Line bottom of 9-inch springform pan with wax paper.

Lightly grease sides of pan with margarine.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in yogurt and peel.

Pour into prepared pan. Bake at 325 F, for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

TOPPING: Combine honey and margarine in small saucepan.

Bring to boil over medium heat, stirring constantly.

Continue boiling 1 minute.

Cool to spreading consistency. Spread over chilled cheesecake just before serving.

Garnish with lemon peel and fresh mint, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 600 68% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 414mg 17%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 1%
Sugars g
Protein 26g
Vitamin A 36% Vitamin C 1%
Calcium 13% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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