| 6 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups of yogurt cheese*) |
| 16 | oz | non-fat cream cheese (2 packages) |
| 1 | c | sugar |
| 4 | egg whites (lightly beaten) | |
| 2 | tbsp | all-purpose flour |
| 2 | tsp | vanilla extract |
This lowfat cheesecake, made with yogurt cheese, is a dieter's delight! Have your indulgence while cutting the fat.
| 6 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups of yogurt cheese*) |
| 16 | oz | non-fat cream cheese (2 packages) |
| 1 | c | sugar |
| 4 | egg whites (lightly beaten) | |
| 2 | tbsp | all-purpose flour |
| 2 | tsp | vanilla extract |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 6 cups of yogurt for 3-6 hours in the refrigerator. This should yield 2 cups of yogurt cheese.
Preheat the oven to 300°and place an oven safe dish containing warm water on the lowest rack to provide steam.
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 springform 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.