Notes: Drain about 4 quarts nonfat yogurt to make 5 cups cheese.

This Story Originally Appeared On


Recipe Summary test

Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up the side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).

  • Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

  • Meanwhile, in a large bowl, use a fork to blend eggs, 1 cup sugar, 3 cups cheese, and vanilla until well mixed. Scrape mixture into hot or cool crust.

  • Bake in a 350° oven just until center jiggles only slightly when cake is gently shaken, 40 to 45 minutes.

  • Meanwhile, stir remaining cheese with remaining sugar until smooth. Spoon onto cake and gently spread to cover top.

  • Return to oven and bake to firm topping slightly, about 10 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours.

  • Serve, or if making ahead, wrap airtight and chill up to 1 day. Remove pan rim and garnish cake with berries; cut into wedges.

Nutrition Facts

254 calories; calories from fat 15%; protein 13g; fat 4.2g; saturated fat 1.7g; carbohydrates 38g; fiber 0.3g; sodium 189mg; cholesterol 76mg.