Lemon Cheesecake

Today we made Lemon Cheesecake!

12oz fat-free cream cheese, 1C sugar, 3T cornstarch, 3 egg whites, 1 yolk, 3T lemon juice, 1 T vanilla, 4oz fat-free sour cream, 1t lemon zest, 1 pie shell

Preheat oven to 375F. Beat cream cheese, sugar, and vanilla until smooth. Stir in yolk. Add sour cream. Beat well. Then add zest. Then juice. Beat until smooth. Stir in cornstarch. Beat well. In a separate bowl, beat whites until stiff but not dry. [Okay, use an electric mixer if you must.] Fold into cream cheese mixture. Beat well. We pressed a store-bought pie shell into a well greased springform pan. This is not necessary. It is much neater and easier to simply pour the batter into the pie shell and bake it 40-50 minutes or until set. [The filling was super-fluffy :)]