Crustless Lemon Or Vanilla Cheesecake With Greek Yogurt (Lowfat)

1. 1

   Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.

2. 2

   Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.

3. 3

   Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.

4. 4

   Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.

5. 5

   Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.

6. 6

   Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).

7. 7

   Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).

8. 8

   NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.

* Per serving · 4 servings · Values may vary.