Crustless Lemon or Vanilla Cheesecake With Greek Yogurt (Lowfat)

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READY IN: 50mins
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces cream cheese or 8 ounces neufchatel cheese
  • 16
    ounces plain lowfat Greek yogurt (2 cups)
  • 12
    cup sugar (you may want more if making the lemon version)
  • 1 12
    teaspoons vanilla extract
  • 14
    teaspoon grated lemon rind (or to taste) (optional)
  • 2
    tablespoons lemon juice (or to taste) (optional)
  • 4
    large eggs
  • cooking spray
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DIRECTIONS

  • Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
  • Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
  • Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
  • Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
  • Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
  • Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
  • Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
  • NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
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