Recipe by Charlotte
"Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit."
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2 (16 ounce) containers
French vanilla yogurt
1 1/2 cups
graham cracker crumbs
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 strain the yogurt longer than 24 hours. Thank you, Charlotte!!!
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 tough...will decrease or eliminate this next time.
Any thoughts would be great!
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 too 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!
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), 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.
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 a bit more crumbly and heavy than I am used to with my cheesecakes. I was skeptical to try this at first but am very glad I did. I notice that many cheesecakes get better the longer they sit in the fridge and with this recipe, that is most true! By day 4 or 5 I was in heaven, it was so delicious! May try making with Splenda next time to save even more calories. Thanks!
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 about 35-40 minutes. A water bath is also a good idea because the edges turned out to be overcooked. The cake was also extremely short...perhaps doubling the recipe could solve this problem also. it was a very good cheesecake, couldnt even tell it was light.
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 texture, I really thought this was cream cheese!
2) I mixed in little bit of fat free cream cheese. So it was 7/10 yogurt 3/10 cream cheese.
3) I used oreo waffles, since that's what I had in my hand, and of course, without the cream filling it's only 30 calories for 2 waffles. Yay!!
4) I used sweetner in replace of sugar to reduce some more calories. Then I had some left over macademia brittle, so I grinded some to blend it in to the yogurt mixture.
Ok, right now, it's in the cooling stage, but can't wait to eat them! I've tried, but it's nice and firm!! Nothing like eggy with greek yogurts!! Thank you for the recipe!!! I will make again and again!!
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 cookie crumbs really.
Will definetly make again
* Percent Daily Values are based on a 2,000 calorie diet.
No Guilt Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 54
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