No Guilt Cheesecake

No Guilt Cheesecake

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"Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit."
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Ingredients

servings 222 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
  3. Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
  4. 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.

Reviews

25
  1. 30 Ratings

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Most helpful positive review

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

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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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...

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...

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...

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...

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...

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...

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...

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...

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 ...

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