Velvety Lemon Cheesecake

Directions

1. Preheat oven 350°.
2. In large bowl, with electric mixer, beat Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise with cream cheese until smooth. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each. Beat in lemon juice, vanilla and lemon peel. Pour mixture into crust.
3. Bake 35 minutes or until toothpick inserted in center comes out clean. On wire rack, let cool, then refrigerate 3 to 24 hours. Serve with whipped cream.