Yogurt Cheesecake

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Yogurt Cheesecake

Yogurt Cheesecake
Number of Servings: 8 Total Preparation Time: more than 2 hours
Actual Cooking Time: 1 hour Source: California Milk Advisory Board
Food Groups: Dairy
Holiday: July 4th, Christmas
Main Ingredient: Egg & Cheese
Meal Type: Dessert
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Make Ahead

Cheesecake can be almost guiltless - that is, rich in good taste but low in fat. The trick is using fat-free yogurt!


4 quarts (8 pounds) fat-free plain Yogurt (do not use yogurt with gelatin)
1 cup low-fat Graham cracker crumbs
2 tablespoons Butter, melted
1 1/2 cups Sugar
3 Eggs
1/4 cup Flour
1 tablespoon Vanilla
1 teaspoon grated Lemon zest
Assorted Berries and/or cut fruits in season as desired, for garnish


1. Set a colander over a large bowl, supporting it so the base of the colander is at least 2 inches above the bottom of the bowl. Line colander with 2 layers of cheesecloth. Spoon in yogurt.

2. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt from cloth.

3. Preheat oven to 350 degrees.

4. In bowl, mix crumbs and butter. Pat evenly over bottom of a 9-inch springform pan. Bake 10 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. In the bowl of an electric mixer, beat yogurt, sugar and eggs on high speed for 1 minute. Mix in flour, vanilla and zest just until blended. Pour into prepared crust. Bake 10 minutes.

5. Reduce oven temperature to 250 degrees and continue to bake for 1 hour or until center barely jiggles when cake is shaken. Run a thin-bladed knife between cake and pan. Cool slightly, then refrigerate, uncovered, until cake is completely chilled, at least 3 hours. Garnish as desired. Cut into wedges to serve. (If making ahead, cover when cool and chill up to 1 day.)

Nutrient Information
Calories: 338
Total Fat: 6 g
Saturated Fat: 3 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 267 mg
Carbohydrates: 59 g
Protein: 11 g
Fiber: 0 g
Vitamin A: 64 RE
Vitamin C: 2 mg
Calcium: 348 mg
Iron: 1 mg

Cook's Notes: