Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"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

Recipe by Cooking Light July 1999

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Recipe Summary test

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Firmly press crumbs into the bottom and up the sides of a 9-inch springform pan coated with cooking spray.

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  • 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.

Nutrition Facts

263 calories; calories from fat 32%; fat 9.4g; saturated fat 5.7g; mono fat 2.7g; poly fat 0.4g; protein 12.7g; carbohydrates 30g; fiber 0.1g; cholesterol 29mg; iron 0.8mg; sodium 264mg; calcium 224mg.
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