Cheesecake Squares

[Kitchen Witch]

Cheesecake Squares


Ingredients:
30 gingersnap cookies, ground to powder
8 oz lowfat cream cheese
1/3 cup white sugar
½ cup liquid egg substitute
½ tsp vanilla
1½ cups nonfat yogurt cheese*
1 tsp lemon juice
2 Tbl sugar
1 tsp vanilla
½ oz. Bittersweet chocolate, melted

Instructions:

Spray a 7x11 Pyrex pan with nonstick spray for 2-3 seconds. Shake the ginger crumbs around the pan evenly and spray again with nonstick spray. Place the cream cheese, sugar, egg substitute and vanilla in a mixing bowl. Beat until just smooth and scrape down the sides. Pour the cream cheese mixture over the crumbs and gently smooth out the top. Place the pan on the middle rack of the oven and bake for 25 minutes until mostly set. Turn off the oven and open the door a crack; leaving undisturbed for 5 minutes. Let cool at least 10 minutes before topping with the yogurt mixture. Wrap the pan with saran and chill for several hours before serving. Drizzle with chocolate before cutting and serving.

* Place yogurt in a cheesecloth-lined colander or sieve and refrigerate it for at least 4 hours until the whey drains out. For every cup of yogurt cheese you need to begin with 2 cups of yogurt. The yogurt should not have gelatin or stabilizers added to it or the texture will be odd. You can substitute Lowfat or nonfat sour cream.

Nutrition Facts:
Amount Per Serving: Calories 132
Fat 2.3 g, Cholesterol 8.8 mg,
Sodium 134 mg,