Cheesecake made from Yogurt Cheese

8 cups plain lowfat yogurt made into yogurt cheese

3/4 to 1 1/2 c sweetener
4 large eggs
zest of 1 lemon or 1/2 orange, minced (optional)
2 T heavy cream
1 t vanilla extract

Of course, the calories will increase if you use sugar as your sweetener.

You can buy a yogurt cheese maker or do it this way: Dump nonfat yogurt into a strainer lined w/a coffee filter or cheesecloth. Leave for about 8 hrs. Voilá!! Yogurt cheese. You will need cheese made from 8 cups of yogurt for this recipe.

Preheat oven to 350 degrees F. Butter a springform pan or 8 - 9" round cake pan or pie plate.

Mix well w/mixer: yogurt cheese made from 8 c plain or flavored (not fruity) yogurt.

Add & mix well: 3/4 to 1 1/2 c sweetener (start w/smaller amt and taste before adding eggs), 4 large eggs, zest of 1 lemon or 1/2 orange, minced (optional), 2 T heavy cream, 1 t vanilla extract.

Pour into pan sprayed w/oil and smooth top. Bake 10 minutes. Lower oven temp. to 275 & bake about 1 hour. Turn oven off and leave cheesecake in oven till oven is cool.

Refrigerate overnight. Cut into 8 equal slices. Can be frozen in individual portions. Leave a portion in the fridge in the morning and it is ready to serve in the evening. Top w/1 T jam, optional.