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Making a cheesecake requires a springform pan. Have all the ingredients at room temperature.
Using 1/3 of the dough, cover the bottom of the springform pan only, pressing it down from the middle outward. It should be evenly about 1/8th inch thick. You should not have the sides on yet. Bake this portion for 7 minutes, or until just golden. Remove from the oven and cool.
When it's completely cool, butter the ring of the springform and put the pan together, and lock it. Press the remaining dough around the sides, making sure you over-lap it onto the bottom to insure a good seal. Do not bake until the filling is added.
Pour this mixture into the pan. Bake 45 - 50 minutes until the sides pull away a little. The middle of the cake should still jiggle just a little - it will continue baking for awhile. Turn the oven off and open the oven door a little. Let the cake cool for 30 minutes.
Tips: You can add lemon flavoring to the cake if you prefer it. I don't like it, so I don't know how much you would add. I sometimes use almond flavoring, and top the cake with canned cherry pie filling once it has chilled.
Before you remove the sides from the pan, run a knife between the crust and the sides of the pan to make sure the crust doesn't stick to the sides and ruin the cake.
By Copasetic 1 from North Royalton, OH
Cheesecake is not something that I usually think of as being "thrifty", to buy or to make. I must have had cheesecake on the brain because my pinterest page has about 5 or 6 recipes that I have added in the last few weeks. I took advantage of a sale on cream cheese this week at $1.19 a package. When I calculated the ingredients cost, this was less than $8 to make! It is one of the best cheesecakes I have ever tasted. It is so creamy and smooth. There is no graham cracker crust, but you could make one if that is what you prefer. I could have gone either way. I made a strawberry sauce to go over the cheesecake, but it didn't need it. It was perfect the way it was. It was well worth the effort. I will definitely be making this again, when I can find another great deal on cream cheese.
Total Time: Over 6 hours before you even get it in the fridge. Then it sits in the fridge overnight. Plan ahead!
Yield: Depends on your portion size...probably 16 servings.
Source: Jim Fobel's "Old Fashioned Baking Book"
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.