Yogurt "cheesecake" Custard – a delicious recipe with yogurt, eggs, sugar, vanilla, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Strain the yogurt as best as you can (Greek requires less straining) to get it to a very thick texture sort of like cheese.", "The best way to do this is to layer some cheesecloth in a colander, secure it into a bowl to catch all the whey and water, and leave in in the fridge overnight.", "Remove the yogurt cheese from the cheesecloth and put it into a food processor or bowl, pouring out the whey in the sink, the next day.", "Beat the mixture together with an electric mixer or food processor.", "Pour into an ungreased 9"" pie pan and bake for 45-50 minutes at 350F or until set.", "It may appear bubbly and ""rising"" a little, don't be alarmed.", "The whey's gone but the yogurt cultures are still there and they're acting up.", "Let sit in the oven once it's turned off for a while before transferring to a wire rack or silpat, then put in the fridge once it's no longer hot to the touch."]
227
kcal
Calories
6
g
Fat
36
g
Carbs
7
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 6 ingredients. The key ingredients include: 1 quart plain yogurt (whole milk best, or Greek yogurt), 2 eggs, ⅔ cup sugar, 1 tablespoon vanilla extract, and more.
Yes, Yogurt "cheesecake" Custard 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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