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No Guilt Cheesecake
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Vanilla yogurt cheesecake, light and refreshing, perfect with fresh fruit.
Ingredients:
  • 2 (16 ounce) containers French vanilla yogurt
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups graham cracker crumbs
  • 2 tablespoons butter, melted
Instructions:
  • Line a colander with a paper towel and set it over a bowl. Pour yogurt onto the paper towel. Refrigerate for 12 to 24 hours. Utilize the resulting yogurt curd as a substitute for cream cheese.
  • Combine graham cracker crumbs, 1 teaspoon sugar, and butter or margarine, then press the mixture onto the bottom of a 9-inch springform pan.
  • Combine creamy yogurt curd with a cup of sugar, eggs, and fragrant vanilla. Gently pour this luscious mixture over the prepared crust.
  • Preheat your oven to 325 degrees F (165 degrees C) and bake for 70 minutes or until a cake tester comes out clean. Allow the cake to rest for 24 hours before serving.

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