Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Yogurt "cheesecake" Custard Recipe
    Lost? Site Map

    Yogurt "cheesecake" Custard

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    the80srule's Note:

    Inspired by the gluten-free crust-free pumpkin "cheesecake" recipe I made recently, I decided to try my hand at making a cheesecake-like custard with yogurt although this is certainly not gluten-free and I had eggs to use up for binding. Prep time doesn't include making the yogurt "cheese".

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6


    Units: US | Metric


    1. 1
      Strain the yogurt as best as you can (Greek requires less straining) to get it to a very thick texture sort of like cheese. The best way to do this is to layer some cheesecloth in a colander, secure it into a bowl to catch all the whey and water, and leave in in the fridge overnight.
    2. 2
      Remove the yogurt cheese from the cheesecloth and put it into a food processor or bowl, pouring out the whey in the sink, the next day.
    3. 3
      Beat the mixture together with an electric mixer or food processor.
    4. 4
      Pour into an ungreased 9" pie pan and bake for 45-50 minutes at 350F or until set. It may appear bubbly and "rising" a little, don't be alarmed. The whey's gone but the yogurt cultures are still there and they're acting up.
    5. 5
      Let sit in the oven once it's turned off for a while before transferring to a wire rack or silpat, then put in the fridge once it's no longer hot to the touch.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:


    Nutritional Facts for Yogurt "cheesecake" Custard

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.4
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 5.9 g
    Cholesterol 124.8 mg
    Sodium 294.2 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 0.0 g
    Sugars 45.3 g
    Protein 11.6 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes