YOGURT CHEESE CHEESECAKE (CRUSTLESS)

Yogurt Cheese Cheesecake (Crustless) image

Provided by R Foodie

Time 3h10m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 7

4 cups well-drained nonfat yogurt, cheese
2 cups sugar
6 egg whites or 3 eggs
1 tablespoon fresh lemon juice
1 teaspoon grated fresh lemon peel (zest)
1 teaspoon vanilla extract
3 tablespoons sifted cake flour

Steps:

Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
Chill until ready to serve, overnight is best. Serves 10-12.
NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!

Nutrition Facts : Calories 230.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 2, Sodium 108.4, Carbohydrate 49.8, Fiber 0.1, Sugar 47.7, Protein 8