Yogurt Cheese Cheesecake (Crustless)
- Ready In:
- 3hrs 10mins
- Ingredients:
- 7
- Yields:
-
1 cheesecake
- Serves:
- 10-12
ingredients
- 4 cups well-drained nonfat yogurt, cheese
- 2 cups sugar
- 6 egg whites or 3 eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated fresh lemon peel (zest)
- 1 teaspoon vanilla extract
- 3 tablespoons sifted cake flour
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
-
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.
Tweaks
-
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.
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