| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Cakes, Cheese |
6 |
Servings |
INGREDIENTS
|
|
Margarine |
| 3 |
|
8-ounce cream cheese, soften |
| 1/2 |
c |
Sugar |
| 2 |
T |
Flour |
| 3 |
|
Eggs |
| 1/2 |
c |
Plain yogurt |
| 1/2 |
t |
Grated lemon peel |
| 1/3 |
c |
Honey |
| 1 |
T |
Margarine |
INSTRUCTIONS
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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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