Not My Type (17 page)

Directions

1. Preheat the oven to 350 degrees F.
   

2. Spray a 10-inch springform pan with nonstick
   spray (The Spraaaaaaaay).
   

3. Sprinkle the ground pecans evenly over the
   pan bottom, patting them into place. This makes the crust layer,
   which will be very light and may not entirely cover the bottom of
   the pan. It's ok. I promise.
   

4. In a food processor, combine the ricotta,
   yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest.
   Mix/blend/combine until partially smoothed. Don't overthink it.
   

5. Cut the cream cheese into 9 or 10 bits. One
   at a time, add the bits through the feed tube of your food
   processor. Mix after each addition. Keep going until all the way
   smooth. Go ahead and overthink this part.
   

6. Carefully spoon the mixture over the ground
   pecans. Don't disturb your pecan crust. It needs its rest, it has
   work ahead.
   

7. Bake in the center of the preheated oven for
   15 minutes.
   

8. Lower the oven temperature to 325 degrees F.
   THEN bake for an additional 50 to 60 minutes or until the
   cheesecake edges have begun to brown and the center is puffed (like
   my ankles) and seems set when the surface is lightly tapped (like
   my mind when Joe is being stubborn).
   

9. Remove to a rack and cool for 20 minutes.
   Refrigerate at least 6 hours or overnight until cooled. This is
   important. DO NOT cut into it early, no matter how much you want
   to. Do not take your frustrations out on your husband. Don't. Do
   it.