Lemon Cheesecake - made with Yogurt Cheese (YoChi)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 160.9
- Total Fat: 3.1 g
- Cholesterol: 20.5 mg
- Sodium: 113.8 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 0.5 g
- Protein: 5.6 g
View full nutritional breakdown of Lemon Cheesecake - made with Yogurt Cheese (YoChi) calories by ingredient
Number of Servings: 12
Ingredients
6 graham crakcers
2 T Sugar
2 T Butter
4 cups yogurt, drained to make about 2 cups of yogurt cheese
2 T cornstarch
Juice of 2 lemons
1/2 cup sugar
zest of 2 lemons
1 egg
2 egg whites
1 T cornstarch
Directions
Preheat oven to 350
Crush graham crackers, add sugar, then drizzle butter over all. Press in the bottom and a little way up the sides of a 6-8 inch springform pan that has been sprayed with non-stick spray.
When oven is preheated, cook crust for 5 minutes, remove from oven, and decrease heat to 325.
Stir cornstarch into yogurt cheese, then add remaining ingredients. Pour into prepared pan and smooth top. Bake 20 to 30 minutes (if you're using a pie pan because you don't have a springform pan) or 55-65 minutes for the springform pan. Turn off oven and let sit for an hour. Remove and chill at least overnight before serving.
Serving Size: Cut cheesecake into 14 small wedges
Number of Servings: 12
Recipe submitted by SparkPeople user CASERET.
Crush graham crackers, add sugar, then drizzle butter over all. Press in the bottom and a little way up the sides of a 6-8 inch springform pan that has been sprayed with non-stick spray.
When oven is preheated, cook crust for 5 minutes, remove from oven, and decrease heat to 325.
Stir cornstarch into yogurt cheese, then add remaining ingredients. Pour into prepared pan and smooth top. Bake 20 to 30 minutes (if you're using a pie pan because you don't have a springform pan) or 55-65 minutes for the springform pan. Turn off oven and let sit for an hour. Remove and chill at least overnight before serving.
Serving Size: Cut cheesecake into 14 small wedges
Number of Servings: 12
Recipe submitted by SparkPeople user CASERET.