1/4 c. graham cracker crumbs
1 1/2 lbs. ricotta cheese
1/3 c. sugar
3 lg. eggs
1/2 c. low fat yogurt
1 tsp. vanilla extract
1 tsp. lemon peel, finely grated
2 tbsp. cornstarch
1 tsp. baking powder

Preheat oven to 350 degrees. Sprinkle graham cracker crumbs in the bottom of an 8 inch springform lightly sprayed with non-stick vegetable spray. Combine the ricotta cheese and sugar until smooth. Add 1 cup at a time and combine until blended. Add the yogurt, vanilla extract, and lemon peel to mixture and blend well. Fold the cornstarch and baking powder into the mixture until combined. Pour into pan and bake approximately 50 to 55 minutes or until tester comes out clean and cake is no longer loose. Chill. Garnish and serve with 1 cup fresh raspberries and raspberry puree if desired.