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Ingredients
- 11 x graham crackers grnd fine
- 1/3 c. unsalted butter softened
- 1/3 c. sugar
- 1/8 tsp salt
- 24 ounce nonfat plain yogurt orig was 3 - 8z pckg cream cheese
- 4 lrg Large eggs beaten lightly
- 1 tsp vanilla
- 1 c. sugar
- 16 ounce lowfat lowfat sour cream
- 1 Tbsp. sugar
- 1 tsp vanilla
Directions
- Preheat oven to 350.
- Make crust: In a bowl, stir together crust ingredients. Sprinkle the crumbs into a 9 inch springform pan and press proportionately over bottom and up the sides about 1 1/2 inches.
- Make filling: with an electric mixer beat cream cheese till fluffy and add in Large eggs a little at a time. Beat in vanilla and sugar till just combined. Pour filling into crust and bake in the middle of the oven for 45 minutes. Transfer cake to a rack and let stand 5 minutes. Leave oven on. Make topping: stir together topping ingredients. Gently spread over top of cake and return to oven. Bake cake for 10 minutes. Remove from oven and let cold completely. Cover with plastic wrap and chill overnight. Remove cake from refrigerator and let stand at room temperature 30 minutes. Serve with strawberries if you like.
- * I used yogurt cheese made from fatfree yogurt and left to drain for 36 hrs.
- ** I used lf lowfat sour cream.
- NOTES : If anybody has tips for reducing fat in the crust, I would love to hear them! And if anybody has an idea as to why the cake is named like which, I would love to know!
- When I make my yogurt-based cheesecake, I use the fat-free Healthy Choice fruit cookies as the crust. They are very moist and I just crumble them up and press in the bottom of my springform pan. This method works very well for me and adds a lot of flavor to the
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 514 | |
| Calories from Fat 222 | 43% |
| Total Fat 25.16g | 31% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 371mg | 15% |
| Potassium 186mg | 5% |
| Total Carbs 66.2g | 18% |
| Dietary Fiber 1.3g | 4% |
| Sugars 46.05g | 31% |
| Protein 7.05g | 11% |
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