Tuesday, June 3, 2008

Yogurt Cheesecake

4 cups well-drained non-fat yogurt cheese
2 cups Sugar
6 egg whites, or 3 eggs
1 Tbs. fresh lemon juice
1 tsp. grated fresh lemon peel (zest)
1 tsp. vanilla extract
3 Tbs. sifted cake flour

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. Serves 10-12.
Per serving: 326 calories, 14g protein, 66g carbs, 1.5g fat, 266mg sodium, 4% calories from fat.

This recipe made a delicious basic cheesecake. I was amazed at the amount of yogurt cheese it called for. Since I had never made cheesecake using yogurt, I cut the recipe into fourths:

1 cup well-drained non-fat yogurt cheese
1/4 cup Sugar
2 egg whites
1 tsp. fresh lemon juice
1 tsp. grated fresh lemon peel (zest) omitted
1/4 tsp. vanilla extract
2-1/4 tsp. sifted cake flour

I followed the directions for mixing and baking, although I did leave it in the oven for an extra 30 minutes, and it never did brown. I poured it into a casserole dish that was a little too big, so after I removed it from the dish, I used biscuit cutters to make "cheesecake circles". I then rolled the edges in shaved chocolate. I also took some of the cheesecake and rolled it into small balls that I put in the freezer. After the cheesecake was frozen, I dipped them into semi-sweet chocolate to make candies. Delicious!!!


Nikki & David Goldbeck said...

Dear Butterbur,
Wonderful to see you writing about yogurt cheese. We like it so much we wrote a cookbook and guide to expand its uses. I hope you will allow us to share our enthusiasm:Yogurt cheese (or YoChee as we call it) is a wonderful versatile ingredient you can make at home to improve your own yogurt. It has substantial health and taste benefits (a creamy food which is low or no fat plus high protein and calcium). I hope you will take a look at,” Eat Well the YoChee Way” our guide and cookbook to this important food. We even paid to have yogurt cheese analyzed in a lab for nutritional content. The book really increases the use of yogurt cheese to main courses, soups, sauces, desserts, and much more. (Nutritional content included). Our website YoChee.com contains a free yogurt cheese how - to slide show, nutrition information and free recipes.

Butterbur said...

How exciting! Thanks for the post/info :)