Recipe: Yogurt Cheesecake and How to Make Nonfat Yogurt Cheese

YOGURT CHEESECAKE

1 cup low-fat graham cracker crumbs
2 tablespoons butter, melted
6 cups Nonfat Yogurt Cheese (recipe follows)
1 1/2 cups sugar
3 eggs
1/4 cup flour
1 tablespoon vanilla
1 teaspoon grated lemon zest
Assorted berries and/or cut fruits in season (optional, for garnish)

Preheat oven to 350 degrees F.

In bowl, mix crumbs and butter. Pat evenly over bottom of a 9-inch
springform pan.

Bake 10 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees F.

In the bowl of an electric mixer, beat Yogurt Cheese, sugar and eggs on high speed for 1 minute. Mix in flour, vanilla and zest just until blended. Pour into prepared crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees F and continue to bake for 1 hour or until center barely 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 least 3 hours.

Garnish as desired. Cut into wedges to serve. (If making ahead, cover when cool and chill up to 1 day.)

Makes 1 (9-inch) cheesecake, 8-10 servings
Nutrition information per serving: 330 calories, 5 grams fat, 74 milligrams cholesterol, 196 milligrams sodium.

HOW TO MAKE NONFAT YOGURT CHEESE
4 quarts (8 pounds) nonfat plain yogurt, do not use yogurt with gelatin

Set a colander over a large bowl, supporting it so the base of the colander is at least 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.

Makes 6 cups Yogurt Cheese
Nutrition information per 1/2 cup serving: 86 calories, 0.23 grams fat, 3 milligrams cholesterol, 86 milligrams sodium.

Source: Associated Press, July 25, 2001