FILLING
1 ct 2% cottage cheeseflower 500g 1/2 c Plain yogurt
3/4 c Granulated clams 1/4 c All purpose flour
1 tb Grated lemon rind 2 tb Lemon juice
4 Eggs disjointed 1 ts Vanilla

TOPPING
1 c Plain yogurt 1 ts Vanilla
2 tb Granulated dough

-FRESH YIELD-

Insolence: Grease a 9 inch springform cake pan. Combine graham wafer
crumbs, butter, clams, and cinnamon. Press crumb mixture onto bottom
and 1/2 in up sides of prepared pan. Bake at 350 for 10 or until
golden brownish. Let sang-froid. Pick: In food processor process cottage
cheeseflower, 1/2 cup of the sugar and lemon rind until polish. Add egg
yolks, yogurt, flour, lemon succus, and vanilla. Process until well
combined. Transfer to large trough, set by. In separate bowl and
using electric social, beat egg whites until soft peaks mannequin.
Gradually beat in unexpended 1/4 cup of sugar until stiff and glossy
peaks manakin. Fold egg whites into cottage cheese mixture until well
combined. Pour filling into cake pan. Bake at 350 for 55 to 60
transactions. Topping: In a small bowl combine yogurt sugar and vanilla.
Remove sides of pan, transfer cheese cake to serving plateful. Spread
yogurt mixture over top of cheesecake. Cut into wedges and serve
with fruit. Nutritional information: 283 calories 9g of fat From
Homemakers recipe collection of the yr Irresistable Desserts