- Dish type
- Sponge cake
- Yoghurt cake
You would never guess that this cheesecake isn't made with cream cheese! It's light, creamy and deliciously moreish. It's actually made from yoghurt. Serve with fresh berries.
33 people made this
IngredientsMakes: 1 23cm round cheesecake
- 2 (450g) tubs vanilla yoghurt
- 5 eggs
- 200g caster sugar
- 1 teaspoon vanilla extract
- 125g digestive biscuits, crushed into crumbs
- 1 teaspoon caster sugar
- 2 tablespoons melted unsalted butter
MethodPrep:12hr15min ›Cook:1hr10min ›Extra time:1day chilling › Ready in:1day13hr25min
- Place a kitchen towel in a colander and place the colander over a bowl to collect any draining liquid. Pour yoghurt on top of the kitchen towel. Set in refrigerator for 12 to 24 hours. Use this yoghurt curd-like cream cheese.
- Mix biscuit crumbs with 1 teaspoon sugar and butter. Spread mixture in the bottom of a 23cm round springform tin.
- Mix yoghurt curd with 200g, eggs and vanilla. Pour over base.
- Bake at 170 C / Gas 3 for 70 minutes or until done when checked with skewer. Let sit 24 hours before serving.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(33)
Reviews in English (28)
This is a SUPERB recipe we were plesantly surprised. I changed a few things to make it lower in fat and calories, I used only two eggs and 3/4 cup sugar(I recommend only a half cup if you don't like too sweet). I used lime juice instead of lemon because I didn't have it and I also drained the yogurt for 48 hours, oh yes I also used a boiling water bath to cook it in and used a small baking dish instead of a springform pan because of the small amount of batter. It definitely satisifes the cheesecake craving you'll never tell it's lowfat it's really creamy. I will make it from now on and try variations. Thanks!-14 Feb 2005
Definitely the BEST lowfat cheesecake I've ever tried! I stirred a little cocoa into a third of the batter and made a marbled cheesecake. I will use this recipe as my lowfat base. A tip: I needed to strain the yogurt longer than 24 hours. Thank you, Charlotte!!!-17 Jun 2001
Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick. If you're looking for a lemon cheesecake with a crumbly texture (as if you added a little flour to the batter), this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy, creamy texture and a neutral flavor, you'd have to make full-fat cheesecake.-27 Mar 2004