Greek-Style Cheesecake
Yield
6 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| body | |||
| 1 | x |
margarine
|
*
|
| 24 | ounces |
cream cheese
soften |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
yogurt, plain
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| topping | |||
| ⅓ | cup |
honey
|
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| body | |||
| 1 | x |
margarine
|
*
|
| 693.6 | ml/g |
cream cheese
soften |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
yogurt, plain
|
|
| 2.5 | ml |
lemon zest
grated |
|
| topping | |||
| 79 | ml |
honey
|
|
| 15 | 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.
