NEW YORK CHEESECAKE

INGREDIENTS

- 3/4 cup very finely ground pecans (1 cup whole pecans)
- 1 (15 ounce) carton part-skim ricotta cheese
- 1 cup plain low-fat yogurt
- 1 cup Splenda
- 1/2 cup fat-free liquid egg substitute
- 2 tablespoons white flour
- 1 tablespoon vanilla extract
- Zest (grated rind) of one small lemon
- 1 (8 ounce) package cream cheese, at room temperature

DIRECTIONS

Preheat the oven to 350 degrees F.

Spray a 10-inch springform pan with nonstick spray.

Sprinkle the ground pecans evenly over the pan bottom,
patting them into place. The crust layer will be very
light and may not entirely cover the bottom of the pan.

In a food processor, combine the ricotta, yogurt, Splenda,
egg substitute, flour, vanilla, and lemon zest. Process
until partially smoothed, about 1-1/2 minutes.

Cut the cream cheese into 9 or 10 chunks. One at a time, add
the chunks through the feed tube. Process after each addition.
Process until smooth - an additional 1-1/2 to 2 minutes.

Carefully spoon the mixture over the ground pecans.

Bake in the center of the preheated oven for 15 minutes.

Lower the oven temperature to 325 degrees F. and bake
for an additional 50 to 60 minutes or until the cheesecake
edges have begun to brown and the center is puffed and
seems set when the surface is lightly tapped.

Remove to a rack and cool for 20 minutes. Refrigerate
at least 6 hours or overnight until cooled. When cooled,
cover with plastic wrap. If desired, top with cut fruit.