For people making a diligent effort to control their weight, the word "cheesecake" represents something they might have once loved but now have to avoid. Well, don’t despair. Although it does have some sugar, our yogurt cheesecake retains the creamy texture of regular cheesecake but very little fat (especially if you make it without egg yolks).
32-ounce carton vanilla-flavored low-fat yogurt
2 tablespoons sugar (or more to taste)
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 eggs*, lightly beaten
The day before, drain the yogurt. Lightly grease an 8-inch pie pan or a 7-inch spring-form pan. Place the yogurt cheese in a medium-sized bowl. Add the sugar, corn-starch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well blended. Stir in the eggs. Pour into the prepared pan, and smooth the top with a spatula. Bake at 325 degrees Fahrenheit until the center is set: about 20 to 25 minutes for a pie pan, 45 to 50 minutes for a springform. (Judge by looking; the middle should stop wiggling.) Cool slightly on a wire rack, then refrigerate until chilled. Serves 8.
*Note: Whole eggs yield a creamier cheesecake. But if you want to reduce fat and calories further, you can replace them with 1 whole egg plus 2 whites, or 3 whites.
Reprinted from Not Just Cheesecake! The Low-Fat, Low-Cholesterol, Low-Calorie, Great Dessert Cookbook, by Marilyn Stone el al (© 1988 by Triad Publishing Co.)
See Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese for clear instructions on making yogurt cheese and more recipes that use it.