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Ingredients
| French vanilla yogurt: 2 16oz containers |
| eggs: 5 |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
| graham cracker crumbs: 1 1/2 cups |
| granulated sugar: 1 tsp |
| salted butter: 2 Tbl (melted) |
No Guilt Cheesecake
Credit: AllRecipes
User rating:
"Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.
- Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
- Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
- 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.