**Ingredients:**
*For the Crust:*
– 1 1/2 cups graham cracker crumbs (use low-fat graham crackers for lower points)
– 2 tablespoons unsalted butter, melted
– 1 tablespoon granulated sugar substitute
*For the Cheesecake Filling:*
– 16 oz (2 packages) reduced-fat cream cheese, softened
– 1/2 cup plain non-fat Greek yogurt
– 1/2 cup granulated sugar substitute
– 2 large eggs
– Zest and juice of 1 lemon
– 1 teaspoon vanilla extract
*For the Meringue Topping:*
– 3 large egg whites
– 1/4 cup granulated sugar substitute
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
**Instructions:**
**Preheat the Oven:**
1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray.
**Prepare the Crust:**
1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar substitute until well mixed.
2. Press the mixture into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly into the bottom.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
**Make the Cheesecake Filling:**
1. In a large mixing bowl, beat the softened cream cheese, Greek yogurt, and granulated sugar substitute until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
**Assemble and Bake:**
1. Pour the cheesecake filling over the baked crust in the springform pan. Smooth the top with a spatula.
2. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
3. Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight to set.
**Prepare the Meringue Topping:**
1. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
2. Add the cream of tartar and continue beating until soft peaks form.
3. Gradually add the granulated sugar substitute, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
4. Beat in the vanilla extract until well combined.
**Top and Toast the Cheesecake:**
1. Preheat the broiler on your oven to high.
2. Carefully spread the meringue topping over the chilled cheesecake, making sure to cover the entire surface.
3. Place the cheesecake under the broiler for 1-2 minutes, or until the meringue is lightly browned. Watch closely to prevent burning.
4. Remove the cheesecake from the oven and let it cool slightly before slicing and serving.
**Slice and Serve:**
1. Slice the lemon meringue cheesecake into wedges and serve chilled.
Enjoy this delightful and lighter version of lemon meringue cheesecake!