Cheesecake made from Yogurt Cheese
- Number of Servings: 8
Ingredients
8 cups plain lowfat yogurt made into yogurt cheese3/4 to 1 1/2 c sweetener 4 large eggszest of 1 lemon or 1/2 orange, minced (optional)2 T heavy cream1 t vanilla extract
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.
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.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 7.7 g
- Cholesterol: 112.5 mg
- Sodium: 210.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.1 g
- Protein: 16.2 g
Member Reviews
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DONRAD
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. - 5/10/20