Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit.
INGREDIENTS (for 1 servings):
- 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
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.
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