Recipe for cheesecake

Ingredients for cheesecake:
4 egg whites
(large eggs)
1/4 cup white sugar
14 oz nonfat yogurt (if you use
Dannon, it is the 16 oz less about 3 tbs)
3/8 tsp baking soda (NOT
baking powder)
1/4 cup unbleached flour
2 1/2 tbs frozen
limeaid

cheesecake preparation instruction:
(I've never tried fresh lime, but I would quess same
quantity and
since the limeaid has sugar in it, you will have to add
sugar, I
guess 1/2 tbs) I cannot guarantee results on modifications
since
most modifications that I've tried (ie, more limeaid, no bkg
soda)
did not come out satisfactorily. I have been experimenting on

reducing the sugar, and plan to try natural fruit juices instead.

Optional Crust
2 tbs unbleached flour
1 tbs white sugar
1 tbs
berry juice or water

In a medium size bowl:
Whip egg whites
until stiff but not dry. Add 1/4 cup sugar as you
are whipping them.
Set aside.

In a separate bowl (large size bowl):
Strain yougurt
if necessary, so that you do not include the watery
liquid part. But
don't take more than a few minutes to strain.
(I just pour off the
liquid part by tipping the container
or spooning the solid part out. If
you use a better brand like
Alta Dena, you may not even have to do
this.)
Add 3/8 tsp baking soda, and stir. Add 1/4 cup unbleached white
flour
and stir. Add the limeaid. This may also be blended together
with
the whipping blades. Stir well.

Stir a little bit of the
egg whites into the yogurt mixture, until
well stirred in. Then fold
the remaining egg white mixture into the
yogurt mixture, blending well
but not stirring roughly so as not to
decrease the fluff in the mixture.
Do not worry too much about this,
since the baking soda will help the
mixture rise.

Prepare cheesecake (springform) pan with 1 tsp oil by
rubbing the oil
in with your fingers along the bottom, bottom edges and
sides.
Pour mixture into pan.

If optional crust is desired,
this goes on top:
Mix the sugar, flour, and juice until well blended and
moist enough to
be pourable with help of a spoon. Spoon this mixture
around the outer
edges of the cheesecake mixture, so that it forms a 1/2
inch band
about 1/4 inch away from the side of the pan. This does not
have to
be perfect, but the thinner you spread this mixture, the finer
the
"crust". And the baking process will form a sort of a crust
anyway,
but the crispness will differ. Gaps in this "band" are
okay.

Prepare oven to 400 degrees Fahrenheit. Bake approx 25
minutes.
My oven may not be accurate, so you may have to check it
after
15 minutes to see if it is browning. If you shake it and it

jiggles, it's probably done. If the crust is a nice brown,
take it out
anyway, because this cake is prone to burning on
the top. If it is too
liquidy, but brown, then you may have to
turn your oven down a bit (but
I wouldn't risk burning the crust
because thats half of it's
goodness).

Serve within minutes of removing from oven, since then
it will
be at its tallest. If you refridgerate it overnight, it
will
be flatter but very tasty, and IMO, that is when it tastes the

most like a nice delicate cheesecake.