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My review
No Guilt Cheesecake
Charlotte
"Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit."
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Ingredients
servings 222 calsOriginal recipe yields 12 servings (1 -9 inch cheesecake)
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Directions
{{model.addEditText}} Print- 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 Facts
Per Serving: 222 calories; 6 g fat; 35.6 g carbohydrates; 7 g protein; 86 mg cholesterol; 156 mg sodium. Full nutrition
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
2/14/2005
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...
Most helpful critical review
7/30/2008
I made 2 cheesecakes (used splenda and ff cream cheese) from this as I didn't have an adequately deep shell. When leaving them in the oven for the specified time, they cracked and were a bit to...
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2/14/2005
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...
6/17/2001
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...
3/27/2004
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 b...
5/11/2006
Even though it didn't taste exactly like any cheesecake I am used to, I still highly reccommend this recipe. It tasted, to me, more like an angel food cake and flavour, still very moist although...
11/20/2004
sooo delicious! i made it once with strawberry sauce, and the other time with with a cocoa swirl...which turned out to be my favorite.i found the cooking time much to long though; i'd put it for...
3/20/2013
This recipe provides the base, so that people like me can tweak a bit to adjust to my flavor. 1) I used Oikos Greek fat free yogurt, and I drained for 24 hours. I guess because of it's rich text...
12/3/2011
Such an awesome cake. Tastes good and doesn't have lot's of flour and fat in it. And so easy! We could not wait for it to cool down. I added cocoa powder to the yogurt mixture. I never use cook...
7/30/2008
I made 2 cheesecakes (used splenda and ff cream cheese) from this as I didn't have an adequately deep shell. When leaving them in the oven for the specified time, they cracked and were a bit to...
9/6/2005
I was expecting this to turn out slightly dry and crumbly, as another reviewer mentioned, but in fact it almost seemed like it wasn't dry enough, perhaps because I used full-fat yogurt. It was ...