BODY
1 x Margarine 3 ea Eggs
3 pk 8-ounce cream cheese, soften 1/2 c Plain yogurt
1/2 c Sugar 1/2 ts Grated lemon peel
2 tb Flour
TOPPING
1/3 c Honey 1 tb Margarine
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, 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.
Yields
6 servings
