Quantcast

Creamy Yogurt Cheesecake

Makeuptalk.com - Makeup forums and reviews

Help Support Makeuptalk.com - Makeup forums and reviews:

Joined
Jun 22, 2004
Messages
1,631
Reaction score
0
From SHAPE, December 2004; pgs 174-175.

Serves 10

Prep time: 25 minutes

Cook time: 1 hour 20 minutes

Nutrient Note: Lowfat cream cheese has fewer calories, less cholesterol and about half the fat of the regular variety and provides more calcium and protein per serving.

  • Cooking Spray
  • 16 gingersnaps, broken into pieces (or 1 cup graham-cracker crumbs)
  • 3 egg whites, divided
  • 1 cup lowfat (1 percent) cottage cheese, drained in a fine-mesh strainer for 30 minutes
  • Yogurt cheese from 1 pint (16 ounces) plain lowfat or nonfat yogurt*
  • 1 package (8 ounces) lowfat cream cheese (Neufchatel), at room temperature, cut into chunks
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup raspberries (optional)
Preheat oven to 350 degrees F. Spray the sides and bottom of a 9-inch springform pan with cooking spray.Pulse gingersnaps using a food processor until they become fine crumbs. (If using graham-cracker crumbs, skip this step but place crumbs in the food-processor bowl.) With a small whisk or fork, beat 1 egg white in a medium bowl until foamy. Add 1 tablespoon egg white to the crumbs and pulse to blend. (Note: Crumbs should be moist, not wet.) Add more egg white if necessary, but don't let mixture become too wet. Transfer crumb mixture to springform pan; with dampened fingers press crumbs evenly onto bottom. Bake until browned and set, 8-10 minutes. Remove and allow to cool. Increase oven temperature to 500 degrees F.

Meanwhile, rinse out and dry the food-processor bowl. Process cottage cheese until smooth. Add the yogurt cheese, cream cheese, sugar, flour, lemon and orange zest. Process until well-blended. Pour into a large bowl.

Without rinsing out the food-processor bowl, add the eggs, remaining 2 egg whites and vanilla, and process until blended. Pour over cheese mixture and fold together with a rubber spatula until blended. Pour mixture into cake pan with pre-baked crumb crust. Place on center rack in oven and bake 10 minutes. Reduce heat to 250 degrees F. Bake until cheesecake is set in middle and edges are golden, about 1 hour. Turn off oven; open door and let cake cool inside for 30 minutes. Refrigerate cake until chilled, at least 6 hours, or overnight.

To serve, remove cake from refrigerator and let stand for 20 minutes. Carfully remove the sides of pan and place cake, still on cake-pan bottom, onto a serving plate. Garnish with berries, if desired. For best results, cut the cake with a knife blade dipped in hot water and wiped clean between each slice.

Nutrition Score per serving(1/10 of cake using lowfat yogurt): 2265 calories, 32% fat (8 g; 4 g saturated), 45% carbs (25 g), 23% protein (13 g), <1 g fiber, 143 mg calcium, 1 mg iron, 308 mg sodium.

* Making Yogurt Cheese

Pour 1 pint of plain lowfat or nonfat yogurt into a fine-mesh strainer. (You also can use a regular mesh strainer lined with a double layer of cheesecloth that has been dampened and squeezed dry). Set strainer over a bowl to catch the liquid and allow to drain in the refrigerator for 4-8 hours. (The longer the yogurt drains, the thicker the cheese.) Remember that when draining the liquid, the volume is cute by about half, so 1 pint of yogurt yields about 1 cup (8 ounces) of yogurt cheese.

 
Joined
Oct 22, 2003
Messages
22,667
Reaction score
441
Location
Huntington Beach, CA
OooOOooOO!






Originally Posted by keaLoha

From SHAPE, December 2004; pgs 174-175.
Serves 10

Prep time: 25 minutes

Cook time: 1 hour 20 minutes

Nutrient Note: Lowfat cream cheese has fewer calories, less cholesterol and about half the fat of the regular variety and provides more calcium and protein per serving.

  • Cooking Spray
  • 16 gingersnaps, broken into pieces (or 1 cup graham-cracker crumbs)
  • 3 egg whites, divided
  • 1 cup lowfat (1 percent) cottage cheese, drained in a fine-mesh strainer for 30 minutes
  • Yogurt cheese from 1 pint (16 ounces) plain lowfat or nonfat yogurt*
  • 1 package (8 ounces) lowfat cream cheese (Neufchatel), at room temperature, cut into chunks
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup raspberries (optional)
Preheat oven to 350 degrees F. Spray the sides and bottom of a 9-inch springform pan with cooking spray.Pulse gingersnaps using a food processor until they become fine crumbs. (If using graham-cracker crumbs, skip this step but place crumbs in the food-processor bowl.) With a small whisk or fork, beat 1 egg white in a medium bowl until foamy. Add 1 tablespoon egg white to the crumbs and pulse to blend. (Note: Crumbs should be moist, not wet.) Add more egg white if necessary, but don't let mixture become too wet. Transfer crumb mixture to springform pan; with dampened fingers press crumbs evenly onto bottom. Bake until browned and set, 8-10 minutes. Remove and allow to cool. Increase oven temperature to 500 degrees F.

Meanwhile, rinse out and dry the food-processor bowl. Process cottage cheese until smooth. Add the yogurt cheese, cream cheese, sugar, flour, lemon and orange zest. Process until well-blended. Pour into a large bowl.

Without rinsing out the food-processor bowl, add the eggs, remaining 2 egg whites and vanilla, and process until blended. Pour over cheese mixture and fold together with a rubber spatula until blended. Pour mixture into cake pan with pre-baked crumb crust. Place on center rack in oven and bake 10 minutes. Reduce heat to 250 degrees F. Bake until cheesecake is set in middle and edges are golden, about 1 hour. Turn off oven; open door and let cake cool inside for 30 minutes. Refrigerate cake until chilled, at least 6 hours, or overnight.

To serve, remove cake from refrigerator and let stand for 20 minutes. Carfully remove the sides of pan and place cake, still on cake-pan bottom, onto a serving plate. Garnish with berries, if desired. For best results, cut the cake with a knife blade dipped in hot water and wiped clean between each slice.

Nutrition Score per serving(1/10 of cake using lowfat yogurt): 2265 calories, 32% fat (8 g; 4 g saturated), 45% carbs (25 g), 23% protein (13 g),

* Making Yogurt Cheese

Pour 1 pint of plain lowfat or nonfat yogurt into a fine-mesh strainer. (You also can use a regular mesh strainer lined with a double layer of cheesecloth that has been dampened and squeezed dry). Set strainer over a bowl to catch the liquid and allow to drain in the refrigerator for 4-8 hours. (The longer the yogurt drains, the thicker the cheese.) Remember that when draining the liquid, the volume is cute by about half, so 1 pint of yogurt yields about 1 cup (8 ounces) of yogurt cheese.





 
Joined
Jul 3, 2004
Messages
10,844
Reaction score
0
Posts like these make me HUNGRY!!! Especially cheesecake! My all-time Favorite!!
 
Joined
Jun 22, 2004
Messages
1,631
Reaction score
0
I'm a Golden Girl @ heart & love Cheesecake. I hope it's easy to make b/c I'm so impatient when it comes to cooking & baking. LOL!


 
Joined
May 6, 2004
Messages
10,943
Reaction score
0
Originally Posted by Tony(admin) OooOOooOO!
OooOOooOO is right T! My mouth was watering reading the title of this post never mind when i read all the ingredients! It sounds dee.....lcious
 
Top