Ingredientsservings 281 cals
- Combine the ground cookies, 1/4 cup sugar, and the melted butter in a small bowl. Press into the bottom of a lightly greased, 9-inch spring-form pan.
- Beat together the eggs and the remaining 1 cup sugar. Add the vanilla and flour, and mix to blend thoroughly. Gently whisk in the yogurt. Pour batter into the prepared pan, and bake 45-50 minutes or until barely set in center. Turn oven off and cool cake in oven.
- Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.
- *Variations:-Add 1 Tbsp. orange zest and 2 tsp. lemon zest to the batter. Mocha-Use chocolate cookie crumbs in crust and add 1 Tbsp. instant espresso, dissolved, to the batter.
Per Serving: 281 calories; 9.9 g fat; 40.2 g carbohydrates; 8.7 g protein; 76 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 8
Bake at 350 degrees for the recommended time. They forget to mention a temperature both here & on their website, but that's what I used & it came out correctly. I used cinnamon graham crackers f...
This was amazing. Helpful tip: in convection oven cook at 325 for 45 minutes. Then turn oven off to cool. Baking it at 350 makes it too brown on top. My whole family loved it served with wip cre...
Loved this cake!!! Aaaaawesome! Will make again. Didn't let it cool down and still tasted fantastic. I used fat free plain yogurt. Added cocoa to the yogurt mixture, and chocolate glaze once it ...
This is a good recipe except that my crust turned out soggy, I was going to bake my crust first just because the filling ig liquidy and I should have. Next time I will. This is not at all the c...
This was great! I had some non-fat vanilla yogurt I wanted to use up, and this was the perfect recipe for it.
i love this recipe. i live in India. and we dont have cream cheese here. this is my 10th time probably. love it.