Yoghurt Cheesecake

    Yoghurt Cheesecake

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    Here's an interesting cheesecake which uses yoghurt curd rather than cream cheese. It is very smooth and delicious, but it does need to be prepared ahead of time.

    Ingredients
    Serves: 12 

    • 1kg French vanilla yoghurt
    • 5 eggs
    • 1 cup (220g) white sugar
    • 1 teaspoon vanilla essence
    • 1 1/2 cups digestive biscuit crumbs
    • 1 teaspoon white sugar
    • 2 tablespoons butter, melted

    Directions
    Preparation:20min  ›  Cook:1hour10min  ›  Extra time:2days setting  ›  Ready in:2days1hour30min 

    1. Place a paper towel in a colander and place the colander over a bowl to collect any draining liquid. Pour yoghurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yoghurt curd like cream cheese.
    2. Mix crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 23cm springform pan.
    3. Mix yoghurt curd with 1 cup sugar, eggs and vanilla. Pour over crust.
    4. Bake at 170 degrees C for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.
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    Reviews and Ratings
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    (30)

    Reviews in English (30)

    by
    27

    This is a SUPERB recipe we were plesantly surprised. I changed a few things to make it lower in fat and calories, I used only two eggs and 3/4 cup sugar(I recommend only a half cup if you don't like too sweet). I used lime juice instead of lemon because I didn't have it and I also drained the yogurt for 48 hours, oh yes I also used a boiling water bath to cook it in and used a small baking dish instead of a springform pan because of the small amount of batter. It definitely satisifes the cheesecake craving you'll never tell it's lowfat it's really creamy. I will make it from now on and try variations. Thanks!  -  14 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    23

    Definitely the BEST lowfat cheesecake I've ever tried! I stirred a little cocoa into a third of the batter and made a marbled cheesecake. I will use this recipe as my lowfat base. A tip: I needed to strain the yogurt longer than 24 hours. Thank you, Charlotte!!!  -  17 Jun 2001  (Review from Allrecipes USA and Canada)

    by
    17

    Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick. If you're looking for a lemon cheesecake with a crumbly texture (as if you added a little flour to the batter), this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy, creamy texture and a neutral flavor, you'd have to make full-fat cheesecake.  -  27 Mar 2004  (Review from Allrecipes USA and Canada)

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