Yogurt Cheesecake.....
Guiltless Pleasure



Yogurt Cheesecake can almost be a guiltless pleasure.....that is good for you, rich in taste, but low in fat. The trick is to use homemade, nonfat yogurt cheese.

Making yogurt cheese is easy. Simply drain yogurt overnight through cheesecloth, and refrigerate. Now you have a thick, creamy cheese that can be used for any recipe that call for cream cheese, ricotta cheese or sour cream.

Mixed with fresh herbs and garlic and spread over toasted baguette slices for bruschetta. Sweeten it with honey or sugar your choice. To make a great dip just add sweetener, vanilla and serve with fresh fruit or make a dip for your vegetable tray.Yogurt cheese can be used in lasagna to replace the ricotta cheese.

It will keep up to seven days in a tightly closed container and stored in the refrigerator.

It is protein rich and a good source of calcium. If you are making the yogurt cheese then you will have to start making it at least twelve hours before starting your recipe.

 

Yogurt cheesecake 

Crust:

  • 1 cup low-fat graham cracker crumbs
  • 2 tbsp butter melted


Filling:

  • 6 cups non-fat yogurt cheese
  • 1 ½ cup sugar
  • 3 eggs
  • ¼ cup flour
  • 1 tbsp vanilla
  • 1 tsp grated lemon zest

Garnish with fresh berries or can fruits.

Preheat oven to 359 F (175C)

In bowl, mix crumbs with butter. Pat over bottom of 9 inch pan.

Bake 10 minutes

Remove from oven and set aside.

Raise oven temperature to 450F. In the bowl of electric mixer, beat yogurt cheese, sugar and eggs on high speed for one minute. Mix in flour, vanilla and zest just until blended.

Pour into prepared crust. Place cake pan in another pan and add 1 inch of water, if using springform pan wrap foil around bottom of pan to keep water from getting in your cheesecake.

Bake for 10 minutes. Reduce oven temperature to 250F and continue to bake for 1 hour or until center barley jiggles, when cake is shaken.

Run a thin-bladed knife between cake and pan. Cool slightly, then refrigerate, uncovered, until cake is completely chilled, at lease 3 hours. Garnish your yogurt cheesecake as desired.

Cover when cool and chill up to a day. Cut into wedges to serve.


Nonfat Yogurt Cheese 

makes 6 cups

16 cups nonfat plain yogurt (do not use yogurt with gelatin )

Preparation:

Set a colander over a large bowl, supporting it so the base of the colander is at lease 2 inches above the bottom of the bowl. Line colander with 2 layers of cheesecloth. Spoon in yogurt.

Cover tightly with plastic wrap.

Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt cheese from cloth and use in yogurt cheesecake or other recipes of your choice.

You can use Greek Yogurt, if you are short on time, but you should try making your own yogurt cheese, it is a healthy choice, with probiotics included in most of the yogurts, are great for healthy digestion and are important to eat when taking antibiotics, which can destroy the naturally occurring flora in the digestive tract.


Here are some of the popular yogurts............

Greek Yogurt

or strained yogurt that has been filter to remove the whey ( the liquid part of milk). It has a thicker consistency and a bitter taste. Greek yogurt has higher protein that traditional yogurt and fewer carbs. ¾ cup= 120 calories

Balkan style yogurt:

describes a production process whereby the cultured product is set in individual cups rather than in a single large vat. This type of processing adds to the unique flavour and smooth texture of the product.

Kefir:

is a cultured milk product, very similar in taste to yogurt, but thinner in consistency. It is a sour-tasting drink made from cow's milk fermented with certain bacteria.

Probiotics:

are live microorganisms ( in most cases, bacteria) that are similar to benefical microorganisms found in the human gut. They are also called “friendly bacteria” or “good bacteria”.

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