Crustless Cheesecake

8  ounces		neufchatel cream cheese
8  ounces		cream cheese
3		eggs
1  cup		sugar
8  ounces		sour cream
8  ounces		greek yogurt
2  tablespoons		tb lemon zest
1  teaspoon		Vanilla Extract

Tip: Click on the ingredient links to learn the nutritional information for all the Crustless Cheesecake ingredients. The serving size for any ingredient in Crustless Cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a mixer beat the cream cheese until smooth. Then add your eggs one at a time and beat until combined. Add the sugar in three parts and beat until combined. Finally, add the sour cream, greek yogurt, lemon zest and vanilla and beat until just combined. Don't over beat. Cover the bottom of an 8 inch springform pan with foil so it just comes over the sides into the pan. Place the pan on a cookie sheet and pour the cheesecake batter into the pan. Smooth the top. Let cook in a 325 degree oven (Farenheit) for 45 to 50 minutes. Let cool to room temperature for 30 to 40 minutes then place cheesecake in into the refrigerator for three hours. Serve with fruit or whipped cream or both :)