The
ingredients were as follows: 457 g full fat-cream cheese, 110 g
plain reduced-fat yoghurt (1.7% fat), 75.4 g honey, 4.9–5.9 g
vanilla, 3 eggs and 5 ml grated lemon peel. The combined
ingredients were well blended for 5 min using an electric mixer
on medium speed in a large mixing bowl and then cheese mixtures were poured into the prepared crust. The pans were
placed in a preheated baking oven and the cakes were baked
at 175 C for 30 min or until edges are slightly browned and
center was set, then cooled and refrigerated for 8 h.