Creamy New Yogurt Cheesecake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 174.6 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Creamy New Yogurt Cheesecake calories by ingredient


Introduction

My variation from Tracey Champlin's found on Stonyfield farms recipes.
*****Recipe making should start the night before you want to eat it. My variation from Tracey Champlin's found on Stonyfield farms recipes.
*****Recipe making should start the night before you want to eat it.
Number of Servings: 12

Ingredients

    32 oz containers Stonyfield Fat free French Vanilla yogurt
    1 sleeve of graham crackers
    4 1/2 TBSP Earth Balance Natural Buttery Spread
    5 egg whites
    1/2 c honey
    4 TBSP cornstarch

Directions

1. Prepare yogurt cheese the night before making cake by lining colander with premoistened coffee filters or cheese cloth and placing it in a deep pan so whey (watery stuff from yogurt) drains off. Add both cartons of yogurt and drain, covered overnight or 24 hours to get a cream cheese consistency.
DAY OF COOKING:
1. Preheat oven to 300
2. Prepare graham cracker crust by mixing melted EB Natural Buttery Spread with crushed Grahams. Press into a 9" Springform pan.
3. With a rotary beater or hand mixer, beat yogurt cheese, honey, cornstarch and egg whites until thoroughly blended. Pour into crust lined pan.
4. Bake at 300 for 60-75 minutes or until center is lightly browned.
5. Remove from oven an cook to room temp. Refridgerate several hours until thoroughly chilled.


Number of Servings: 12

Recipe submitted by SparkPeople user KMADDEN445.