Reviewed: Dec. 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 cookie crumbs really. Will definetly make again

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Reviewer:

cher_007

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: Mar. 1, 2011

I would try Greek yogurt with this. It would cut down on sugar carbs a bit. Nice.

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GourmetPopcorn

Cooking Level: Intermediate

Reviewed: Feb. 27, 2011

I used fruit yogurt, 3 eggs, half cup of sugar and a different crust recipe. I strained the yogurt for a few days, and that still wasn't enough because the end product was soggy and 'fell' when left to cool. The taste was far from good. Edible, but not something we liked. Wouldn't make this again.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 9, 2010

Good recipe – more like an eggy soufflé to me than a cheesecake. I didn’t have graham cracker crumbs – only a box of ginger snaps – so my crust was ginger snap based. Also – I used the full fat cream top French Vanilla yogurt – but I added 2 tbsp. of sour cream and 1 tsp. of raspberry extract to it before draining it (I used cheese cloth – not paper towels). Then – when I mixed the eggs, sugar, and yogurt curd together - I added more raspberry extract instead of the vanilla. OH – Don’t waste ANY of the liquid drained from the yogurt!!!!! Use in your favorite pancake, French toast, milkshake, or popsicle recipe!!!! Personally, I prefer "Joey's Cheesecake" recipe over this one - it uses a combo of cream cheese and yogurt!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Feb. 5, 2010

I liked this! I took the advice and waited 48 hours to let the yogurt sit. It came out perfect, but had a bit of spongieness to it. I became inspired and in the process of tweaking the recipe with Strawberry Yogurt, lime juice in place of vanilla, and a bit of salt. Trying to get a Strawberry Margarita Guilt Free Chessecake. Ambitious!

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geek.equals.hot

Cooking Level: Beginning

Home Town: Wilmette, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 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 tough...will decrease or eliminate this next time. Any thoughts would be great!

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Reviewer:

Andrea Wilson

Cooking Level: Intermediate

Home Town: Dravosburg, Pennsylvania, USA

Living In: Canonsburg, Pennsylvania, USA

Reviewed: May 19, 2008

I was cooking this for a party the next day so I wasn't able to drain for >24 hours (would definitely recommend draining the yogurt more than 24 hours or it would still be a bit watery). Cut the sugar in half and used a regular pie pan. Hubby rated it a 3 after a day in the fridge and upgraded it to a 4 the day after. Make this way ahead if you're going to serve it to guests.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

Reviewed: Sep. 30, 2007

I had no luck making this cheesecake. I followed the directions but couldn't get a product that anyone would eat.

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Reviewer:

squishy

Reviewed: Jun. 8, 2007

I reviewed the recipe and can't see where I went wrong, since the other reviews are so positive. This tasted VERY eggy, but not eggy enough to try to get the family to eat it as a breakfast food. No huge loss since I just needed a recipe that would use up some yogurt that only had a few days before expiration, and had some graham cracker crumbs that needed to be used as well, but still - disappointing!

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Reviewer:

QUIDDITY

Cooking Level: Expert

Home Town: Xenia, Ohio, USA

Living In: Parker, Colorado, USA

Reviewed: Apr. 25, 2007

i had trouble straining the yogurt so it turned out liquidy, and considering this used a whole entire 32 oz tub of yogurt, i don't know that it was worth the trouble. i am going to try to make this again with either twice the papertowels or a cheesecloth, and maybe this will make the final product less liquidy and more thick. i also used a reduced fat keebler graham crust instead, and it made a little bit extra filling.

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