No Guilt Cheesecake

No Guilt Cheesecake

24

"Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit."

Ingredients

{{adjustedServings}} servings 222 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
  2. Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
  3. Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
  4. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.
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Reviews

24
  1. 29 Ratings

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This is a SUPERB recipe we were plesantly surprised. I changed a few things to make it lower in fat and calories, I used only two eggs and 3/4 cup sugar(I recommend only a half cup if you don't...

Definitely the BEST lowfat cheesecake I've ever tried! I stirred a little cocoa into a third of the batter and made a marbled cheesecake. I will use this recipe as my lowfat base. A tip: I neede...

Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick. If you're looking for a lemon cheesecake with a crumbly texture (as if you added a little flour to the b...