Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 213.0
Total Fat 7.7 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.5 g
Cholesterol 112.5 mg
Sodium 210.6 mg
Potassium 620.9 mg
Total Carbohydrate 22.1 g
Dietary Fiber 0.1 g
Sugars 21.4 g
Protein 16.2 g
Vitamin A 6.6 %
Vitamin B-12 27.2 %
Vitamin B-6 8.3 %
Vitamin C 5.4 %
Vitamin D 5.5 %
Vitamin E 0.6 %
Calcium 46.7 %
Copper 2.0 %
Folate 10.1 %
Iron 3.2 %
Magnesium 10.7 %
Manganese 0.8 %
Niacin 1.5 %
Pantothenic Acid 14.8 %
Phosphorus 40.9 %
Riboflavin 36.7 %
Selenium 11.8 %
Thiamin 7.4 %
Zinc 16.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cheesecake made from Yogurt Cheese

View the full Cheesecake made from Yogurt Cheese Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cheesecake made from Yogurt Cheese

136 calories of Yogurt, plain, low fat, (0.88 cup (8 fl oz))

36 calories of Egg, fresh, whole, raw, (0.50 large)

20 calories of Yogurt, plain, low fat, (0.13 cup (8 fl oz))

13 calories of Heavy Whipping Cream, (0.25 tbsp)

7 calories of Jams, preserves, jelly, (0.13 tbsp)

2 calories of Vanilla Extract, (0.13 tsp)

0 calories of Lemon Peel, (0.13 tbsp)

0 calories of Splenda No Calorie Sweetener, (2.63 tsp)


Nutrition & Calorie Comments  

I use 1/2 gallon raw milk that I pasteurize at 180 for 45 minutes. Start it with Kirkland Nonfat Plain Greek Yogurt, for 18 hours. (I use a Sous Vide bath for both pasteurizing and culturing). Then I make yogurt cheese. Raw milk is high cream content and makes an excellent cheesecake.