Yogurt Cheese Cheesecake (Crustless) – a delicious recipe with nonfat yogurt, sugar, egg whites, lemon juice, lemon peel, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart souffle dish with nonstick cooking spray.
2
Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
3
Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
4
Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
5
Chill until ready to serve, overnight is best. Serves 10-12.
6
NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!
1102
kcal
Calories
52
g
Fat
112
g
Carbs
49
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 7 ingredients. The key ingredients include: 4 cups well-drained nonfat yogurt, cheese, 2 cups sugar, 6 egg whites or 3 eggs, 1 tablespoon fresh lemon juice, and more.
Yes, Yogurt Cheese Cheesecake (Crustless) 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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