Yogurt CheesecakeSubmitted by: CINDYOWE
IntroductionUse Greek yogurt in place of higher-fat cheeses for a decadent yet guilt-free cheesecake! Use Greek yogurt in place of higher-fat cheeses for a decadent yet guilt-free cheesecake!
3 quarts plus 1 cup plain 0% fat Greek yogurt (strain with a coffee filter overnight) THE YOGURT MUST BE GELATIN FREE. It will be called yogurt cheese after this point.
1 cup graham cracker crumbs
2 Tbsp butter
4 large eggs
1 cup sugar
3 cups yogurt cheese
1 Tbsp vanilla
2 cups yogurt cheese
1/4 cup sugar
4 cups berries
1/4 cup sugar
Drained yogurt can get as thick as cream cheese. And if you use non-fat yogurt, this cream cheese equivalent has no fat. It takes at least 24 hours for yogurt to drain enough to use in baking, but the cheese is thicker and creamier if drained longer. The volume of cheese you get varies, as some brands of yogurt drain more than others. YOGURT MUST BE GELATIN FREE.
Bake in a 350 degree oven until crust is slightly browner, 10 minutes.
Meanwhile, in a large bowl, beat eggs, 1 cup sugar, 3 cups yogurt cheese, and vanilla until well mixed. Scrape mixture into hot or cool crust.
Bake in a 350 degree oven just until center jiggles only slightly when cake is gently shaken, 40-45 minutes.
Meanwhile, beat remaining cheese with remaining sugar until smooth. Spoon onto cake and gently spread to cover top.
Refrigerate cake, uncovered until cool, at least 2 hours.
Serve, with berry mixture.
Makes 18 servings.
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I strain yogurt with cheese cloth. I tie the ends to a large colander. I put in the frig and leave over night and make sure the colander is in a bowl so the water goes in the bowl. There is a lot of water in the bowl but I also take a large stirring spoon and push down to get even more water out. - 10/29/14