Jerusalem Post Cheesecake

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

150	g	Cookies, 1.25 cups of
		crumbs
1/4	c	Chopped walnuts/pecans
100	g	Unsalted butter
1	pn	Cinammon and/or ginger
		optional
500	g	Cream cheese, 5% fat
1/2	c	Plain yoghurt, 1.5% fat
3/4	c	Sugar
2	T	Flour
2		Eggs, separated
		Lemon rind & vanilla to
		taste
1 1/2	c	Plain yoghurt, 1.5% fat
3	T	Sugar
1	t	Vanilla

INSTRUCTIONS

1998    
This recipe was printed in the Jerusalem Post about 4 years ago.  There
was also a full fat recipe but a friend tried it and it was  just too
rich to really have fun with. It does take a bit of time to  make but
if you do other things in between it is well worth the time  and
effort.  Crust: Preheat oven to 160Â°C. Crush cookies. Chop nuts. Melt
butter.  Mix well. Lightly grease a 23cm pan. Press mix on bottom and
2.5 cm  up sides. Bake for 10 mins. Allow to cool.  Filling  Beat
cheese and yoghurt together on slow speed. Gradually beat in  sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a  small
bowl beat egg whites till stiff. Fold into mix. Pour carefully  into
cooled crust. Bake for 45 minutes or till firm in centre. Remove  from
oven and cool for 15 minutes. Raise oven to 200Â°C.  Topping  Pour off
all water from yoghurt. Mix all ingredients together. Pour  onto cooled
cake avoiding the crust. Bake for 7 mins or till topping  has firmed.
Remove from oven and cool to room temperature.  Refrigerate for at
least 2 hours before serving. Posted to  JEWISH-FOOD digest by Melissa
Shenker <melissa@spl.co.il> on Apr 22,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4000 Calories From Fat: 2438 Total Fat: 277.1g Cholesterol: 1137mg Sodium: 2476.1mg Potassium: 1081.2mg Carbohydrates: 336.5g Fiber: 4.6g Sugar: 251.1g Protein: 55g