Yummy Yummy Yogurt
Cheesecake
|
Ingredients |
|
Crust |
|
|
|
1 1/3 cups |
graham crumbs |
325 mL |
|
1/4 cup |
sugar |
50 mL |
|
1/3 cup |
butter, melted |
75 mL |
|
1/4 tsp |
cinnamon |
1 mL |
|
1/4 tsp |
nutmeg |
1 mL |
|
Cheesecake |
|
|
|
1 1/2 - 750 g containers |
plain yogurt* |
1125 g |
|
2 Tbsp |
sugar |
30 mL |
|
1 Tbsp |
cornstarch |
15 mL |
|
1 Tbsp |
fresh lemon juice |
15 mL |
|
1 tsp |
lemon zest |
5 mL |
|
1 Tbsp |
vanilla |
15 mL |
|
2 |
eggs, lightly beaten |
2 |
|
Directions |
|
The day
before making the cheesecake drain the yogurt. Line a
colander with damp paper towel. Set colander into a bowl.
Pour yogurt into lined colander and put into refrigerator.
Lightly grease a 9" (23 cm) spring form pan. Crust: Combine
graham crumbs, sugar, butter and spices in bowl. Press
mixture onto bottom of pan; set aside. Cheesecake: Place
drained yogurt in a medium sized bowl. Add sugar,
cornstarch, lemon juice, zest and vanilla. Mix gently with a
whisk until blended. Stir in eggs. Pour into pan and smooth
top with spatula. Bake at 300° F (150° C) until centre is
set, about 50 to 60 minutes. Cool on wire rack. Refrigerate.
To serve top with fresh berries or your favorite pie
filling.
* 3% or 6%
MF yogurt |
|
Nutrient Content |
|
Per Serving: Energy: 318.0 Kcal · Carbohydrate: 31.4
g · Protein: 7.6 g · Fat (Total): 17.0 g · Calcium: 221.1 mg |
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