Crustless Lemon Or Vanilla Cheesecake With Greek Yogurt Lowfat Recipes

LEMONY GREEK YOGURT CHEESECAKE RECIPE - (4.3/5)

Lemony Greek Yogurt Cheesecake Recipe - (4.3/5) image

Provided by tisch3240

Number Of Ingredients 10

Ingredients

LEMON GREEK YOGURT FILLING:
Graham Crackers for crust, you can also use a store-bought crust
4 eggs
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups plain Greek Yogurt (whole or 2%)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Steps:

Preheat oven to 300°F. Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10 to 15 minutes until firm and dry. Remove from oven and set on a wire rack. *Don't have a food processor? You can also make crumbs in the blender or by hand. Place crackers in a heavy duty plastic freezer bag and crush with a rolling pin. If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm). Place in center of oven. Start checking cheesecake after 50 minutes and then every 5 to 10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving. Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.

CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)

Crustless Lemon or Vanilla Cheesecake With Greek Yogurt (Lowfat) image

This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.

Provided by coconutty

Categories Dessert

Time 50m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces cream cheese or 8 ounces neufchatel cheese
16 ounces plain lowfat Greek yogurt (2 cups)
1/2 cup sugar (you may want more if making the lemon version)
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind (or to taste) (optional)
2 tablespoons lemon juice (or to taste) (optional)
4 large eggs
cooking spray

Steps:

Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.

Nutrition Facts : Calories 244.7, Fat 16.1, SaturatedFat 8.3, Cholesterol 165.7, Sodium 169.2, Carbohydrate 18.6, Sugar 18.1, Protein 6.4

LOW FAT YOGURT CHEESECAKE

Low Fat Yogurt Cheesecake image

This yogurt cheesecake is crustless, but you can certainly pour this into one if you like. The yogurt must sit overnight so please plan ahead. From Stonyfield Farms.

Provided by Vino Girl

Categories Cheesecake

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

32 ounces low-fat plain yogurt
2 (8 ounce) packages fat free cream cheese
1 cup sugar
4 egg whites, lightly beaten
2 tablespoons flour
2 teaspoons vanilla extract

Steps:

Using layered cheesecloth, strain the whey from the yogurt overnight to make yogurt cheese.
Preheat the oven to 300°F and place an oven safe dish containing warm water on the lowest rack.
In a large mixing bowl, cream together the cream cheese and sugar.
Fold in yogurt cheese, egg whites, flour and vanilla until well combined.
Pour into a non-stick spring form pan and bake on the highest oven rack for one hour.
Turn off the oven and allow the cheesecake to cool for 30 minutes with the door ajar.
Remove from oven and chill for at least 2 hours before serving.

Nutrition Facts : Calories 191, Fat 1.4, SaturatedFat 0.9, Cholesterol 6.1, Sodium 268.6, Carbohydrate 34.5, Sugar 31.5, Protein 10.1

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