Joey's Cheesecake

Perfect!! I made my own crust and used blueberry yogurt. I also used a can of blueberries to make my own topping (there is usually a recipe for pie filling on the back of the label!) - avoid the artifical colors, etc.. that are usually in canned pie filling! This baked perfectly!! Tastes perfect too!! This is the ONLY cheesecake recipe to use! I will try it with more sugar and 1/2 cup pumpkin puree for Thanksgiving to experiment! *** 9/18/2007 - - Great 2nd time!! This time I used strawberry yogurt and strawberry extract!!

this recipe was just what i was looking for!! I do not know how it was overlooked for so long!!! i made my own graham cracjer crust but it worked out so well !

The flavor and texture was just OK. I made it with strawberry yogurt, homemade graham cracker crust and Splenda. Also pureed fresh strawberries, sweetened with more Splenda and a dash of Grand Marnier, and served on the side as a fresh compote-type sauce (see picture) which helped the presentation. ALTHOUGH I KNOW THIS RECIPE DOESN'T CLAIM TO BE NY STYLE CHEESECAKE, I found it to be nothing more than a wannabe. So sorry, but it's hard to get all excited about this one. A Jello cheesecake mix scores higher for flavor and texture. I had expected a whole lot more from reading previous reviews. I found its main virtue to be that it's easy, although truthfully not all that much easier than making the real thing. I won't be making this again because to me, I'd rather spend the very little extra time to make the real thing which always yields spectacular results, even when substituting Splenda for the sugar. This dessert was so aggressively mediocre that we didn't eat anymore after trying our first slice - we ate the strawberry coulis over fruit salad, since that part was wonderful, but the rest got thrown out. To make a long story short, it's passable, at best.

For a lower fat cheesecake, this is really good. I used fat free yogurt, and it worked out great.

Great tasting recipe. Did have to adjust cooking time a little. Mine took longer to set. Will definately make again!

Made this with cherry-vanilla yogurt - yum! Yes, as one reviewer noted, you can probably make a better cheesecake otherwise. However, it doesn't get much easier than this, the use of yogurt to flavor it is quite clever, and it tastes pretty darn good! Every one of our guests requested a copy of the recipe -- that's a five-star recipe for you!

Yum. I used Splenda, low sugar mixed berry yogurt and a pre-made Oreo crust. Thanks for the almost guilt free recipe!

The BEST I've had in a long while. My family keeps begging me to make it again. I used Splenda rather than sugar and reduced the calories even more. Wish I could rate it better than 5 stars!

more of a question,why do you use the eggs and bake it? i have always used cream cheese,sugar and vanilla then top with pie filling.i have never tried it this way,is it a better tasting cheesecake or what?

What a great recipe! I made a few changes and it turned out perfect =) First I increased sugar to almost 1 cup. Second instead of yogurt I used sour cream. I buttered the pan very well (it gave the side edges a nice golden color) and baked it the full 40 minutes. I'm making a blueberry sauce to drizzle on each slice. Turned out fantastic, I'll make this again for sure.