Light and creamy. Only uses one package of cream cheese!
3 egg whites ＋20g sugar
200g cream cheese
3 Tbsp plain yogurt, drained
50g margarine or butter
40g sugar
3 egg yolks
50cc cream
30g flour, sifted
juice of 1/2 lemon
lemon zest
Beat egg whites and 20g sugar till very stiff. Set aside. Beat softened butter, cream cheese. Add sugar. Beat well, then beat in egg yolks, one at a time. Add yogurt, and cream, Add lemon zest, juice. Add flour, beat.
Gently fold in egg whites. Pour into a 18 cm pan. (or pour over the baked crust in a 18 cm spring- bottom pan.) Place in a pie pan and set in an oven tray filled with boiling water. Bake in 170度 C (325°F)oven 30-40 minutes. Immediately, run a knife bround the edge to loosen cake from pan so it won’t sink in the middle. Cool in pan. Chill well.
Crust (if desired)
26-30 Ritz crackers
3 Tbsp sugar
50-60g melted margarine or butter
Toss together. Press into 18 cm spring-bottom pan. Bake at 180°C (350°F) for 10 minutes.
Baba's Kitchen 
