Cheesecake made from Yogurt Cheese
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cheesecake made from Yogurt Cheese calories by ingredient
Introduction
This takes longer than most recipes because you make the yogurt cheese first. This takes longer than most recipes because you make the yogurt cheese first.Number of Servings: 8
Ingredients
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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
Tips
Of course, the calories will increase if you use sugar as your sweetener.
Directions
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.
Member Ratings For This Recipe
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