"I love cheesecake, so I've experimented with lots of low-fat recipes. And my wife, Edna, has graciously become my chief tester. When she tried this experimentation, she said, 'Don't you dare change it.' I didn't." --CL Reader
1/2 cup graham cracker crumbs (about 6 cookie squares)
Firmly press crumbs into the bottom and up the sides of a 9-inch springform pan coated with cooking spray.
Place a colander in a 2-quart glass measure or a medium bowl. Line the colander with four layers of cheesecloth, allowing cheesecloth to extend over outside edges of the bowl. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, and discard the liquid.
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine drained yogurt, flour, and the next 5 ingredients (flour through cream cheese) in a large bowl; beat at medium speed of a mixer until blended. Slowly add egg substitute, and beat until combined. Pour cheese mixture into prepared crust. Place in a large shallow baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 1 hour and 10 minutes. Remove sides from pan, and cool to room temperature. Cover and chill at least 8 hours.
My husband requests cheesecake every year for his birthday. I have made this one the past 5 or so years, because he doesn't want any extra flavors or sauce, and once he eats a piece, he leaves the rest for me to eat. He loves this cheesecake, but I cannot have an entire full-of-fat cheesecake in the fridge waiting for me.
I use a couple of coffee filters to drain the yogurt.
Another pretty bland cheesecake from Cooking Light. It was okay but I think the bottom line is that a good cheesecake requires more fat! It's a hard fact for us cooking light and cheesecake lovers to accept.
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