Yield > 8
Keys : Cakes Frostings Vegetarian Low Calorie Fat Free Diet
Spanish Spain European Mediterranean
Ingredients :
For crust:
11 x graham crackers ground fine
1/3 cup unsalted butter softened
1/3 cup sugar
1/8 tsp salt
For filling:
24 oz nonfat plain yogurt orig was
3 - 8z pckg cream cheese
4 lrg eggs beaten lightly
1 tsp vanilla
1 cup sugar
For topping:
16 oz lowfat sour cream
1 tbl sugar
1 tsp vanilla
Method :
• Preheat oven to 350.
• Make crust: In a bowl, stir together crust ingredients.
Sprinkle the crumbs into a 9 inch springform pan and press
evenly over bottom and up the sides about 1 1/2 inches.
• Make filling: with an electric mixer beat cream cheese
until fluffy and add eggs a little at a time. Beat in vanilla and
sugar until just combined. Pour filling into crust and bake in
the middle of the oven for 45 min. Transfer cake to a rack and
let stand 5 min. Leave oven on. Make topping: stir together
topping ingredients. Gently spread over top of cake and return
to oven. Bake cake for 10 min. Remove from oven and let cool
completely. Cover with plastic wrap and refrigerate overnight.
Remove cake from refrigerator and let stand at room
temperature 30 min. Serve with strawberries if desired.
• * I used yogurt cheese made from fatfree yogurt and left
to drain for 36 hours.
• ** I used lf 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 that, I would love to know!
• When I make my yogurt-based cheesecake, I use the fatfree
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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