Yogurt Cheese Cheesecake (Crustless)

"Pulled this from a web site to use extra yogurt. Good flavor, low calorie and easy ingredients."
 
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Ready In:
3hrs 10mins
Ingredients:
7
Yields:
1 cheesecake
Serves:
10-12
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ingredients

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directions

  • Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
  • Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
  • Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
  • Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
  • Chill until ready to serve, overnight is best. Serves 10-12.
  • NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!

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Reviews

  1. I just made this cheesecake again using just yogurt cheese. We didn't like it quite as well - it must need that little bit of low fat cream cheese I used the last time. I also forgot to mention that I used half splenda and half sugar. Anyway, I will be making this again, however, will use 8 oz of cream cheese in place of part of the yogurt cheese for a full recipe. Thanks again for the receipe. It is still a keeper.
     
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Tweaks

  1. I just made this cheesecake again using just yogurt cheese. We didn't like it quite as well - it must need that little bit of low fat cream cheese I used the last time. I also forgot to mention that I used half splenda and half sugar. Anyway, I will be making this again, however, will use 8 oz of cream cheese in place of part of the yogurt cheese for a full recipe. Thanks again for the receipe. It is still a keeper.
     

RECIPE SUBMITTED BY

I am a mom of two stunning kids and am just starting back to work since the youngest is starting school. I am looking forward to having my husband back once he finishes his PhD. 10 years of schooling in 12 years of marriage..ugh. I am a runner I am a short-order cook (for my family) I love beautiful food I love to garden I don't like to clean but it's a necessary evil and a great calorie burn in a big house I'm one of the few women delighted to have my youngest going to school I want to open a community canning kitchen to give women social time combined with productive time I believe our joy in life is up to us....no one can make us happy or sad, we have to take responsibility for our own selves. I delight in bucking the obesity trend......healthy bodies, healthy behaviors
 
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