No Guilt Cheesecake

20 Reviews

“Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit.” - by Charlotte

Ingredients

2 (16 ounce) containers French vanilla yogurt
5 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted

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Metric US

Original recipe yields 1 -9 inch cheesecake

Directions

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.
Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
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.

Nutrition

Amount Per Serving (12 total)

Calories
222 cal
11%

Carbs
35.6 g
11%

Based on a 2,000 calorie diet

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Reviews (20)

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MYRTS78

Feb. 17, 2005

"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 like ..." See moretoo sweet). I used lime juice instead of lemon because I didn't have it and I also drained the yogurt for 48 hours, oh yes I also used a boiling water bath to cook it in and used a small baking dish instead of a springform pan because of the small amount of batter. It definitely satisifes the cheesecake craving you'll never tell it's lowfat it's really creamy. I will make it from now on and try variations. Thanks!"

HOOLIE

Aug. 14, 2003

"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 needed to s..." See moretrain the yogurt longer than 24 hours. Thank you, Charlotte!!!"

THESU

Apr. 12, 2004

"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 batter)..." See more, this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy, creamy texture and a neutral flavor, you'd have to make full-fat cheesecake."

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