Creamy New York Cheesecake (Ovo Lacto) – a delicious recipe with cartons yogurt, honey, vanilla, arrowroot flour, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Day before drain yogurt to make Yogurt Cheese.
2
Use cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese.
3
Preheat oven to 300F (150C).
4
Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake.
5
With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended.
6
Pour filling into chilled graham cracker crust.
7
Bake at 300F (150C) for 60 to 75 minutes, until center is set and surface is lightly browned.
8
Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.
361
kcal
Calories
14
g
Fat
40
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cartons yogurt, non-fat plain, 32 ounces, 1/2 cup honey, 2 teaspoons vanilla extract, 4 tablespoons arrowroot flour, and more.
Yes, Creamy New York Cheesecake (Ovo Lacto) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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