An easy, lemon-scented baked cheesecake in a graham cracker crust.
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
3 large eggs
1 cup plain yogurt
- For Crust: In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix well and pat onto the bottom of a 9-inch springform pan.
- Preheat the oven to 350°F (175°C).
- For Filling: In a medium bowl, beat together softened cream cheese, 3/4 cups sugar, and flour until fluffy. Add lemon juice, and eggs; beat well. Stir in yogurt and mix thoroughly. Pour over the prepared crust and bake for 60 to 70 minutes, or until the center is set. Run a knife around the edge of the pan, but cool completely before removing the rim. Chill.
Makes 12 servings.