Cheesecake made from Yogurt Cheese

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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
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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

    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.

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