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Lemon Cheesecake
January 15, 2008

Excellent with modifications. I made a crust out of graham crackers and butter, adding in about a tsp of lemon zest. I used low fat Yoplait lemon yogurt -- it's only 6 oz. so I added about 2 oz. of lemon curd. Also, added about a TBS of lemon zest to the pie itself to make it really lemony. I used regular cream cheese which made it very creamy and two regular eggs. Needs the sour cream topping as suggested by another reviewr. Really good and lemony. A water bath is recommended below the pie to avoid cracking. I've had requests to make this again and will update!

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