Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit.
Original recipe makes 1 -9 inch cheesecake
Ingredients
2 (16 ounce) containers French vanilla yogurt
5 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted
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.
Nutrition
Calories: 222 kcal
Carbohydrates: 35.6 g
Cholesterol: 97 mg
Fat: 6 g
Fiber: 0.3 g
Protein: 7 g
Sodium: 156 mg