Cheesecake
Source of Recipe
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Recipe Introduction
A low-fat cheesecake cake is one of the holy grails of low-fat
cookery, and this recipe produces a cake so rich and smooth you'll
have trouble believing it has virtually no fat at all - part of the
secret is in eliminating the crust. It's like having your cake and
eating it too.
List of Ingredients
16 oz fat-free vanilla yogurt
16 oz fat-free cream cheese
3 eggs (or 1/2 cup, egg substitute)
6 T sugar
1 T cornstarch
1 t vanilla extract
Grated zest of 1 lemon
A generous grating of fresh nutmeg
1/4 t salt
1/4 C sugar combined with
1 t cinnamon (optional)
2 C fresh strawberries, peaches, or fruit of your choice (optional)
Recipe
Line a colander with a double layer of cheesecloth or a large coffee
filter and drain the yogurt overnight. Combine the resulting yogurt
cheese with the remaining ingredients except for the optional items,
blending by hand or in an electric food processor until smooth.
Lightly grease a deep 7- or 8-inch springform or cake pan
and dust with the optional cinnamon sugar if desired. Pour the yogurt
mixture into the prepared pan and place on a baking sheet. Bake in a
preheated 325F oven for 50 to 55 minutes, until the center no
longer jiggles when shaken and a toothpick inserted in the center
comes out slightly tacky. Chill for at least 4 hours and top with
fresh fruit if desired.
Serves 6 to 8.
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