Yogurt Cheesecake

Yogurt Cheesecake

| December 14th, 2018

1 c. White Mountain Foods Bulgarian Yogurt 
2 lbs. cream cheese
4 eggs or equivalent egg substitute
1 c. Maple syrup 
2 Tbsp cornstarch 
1 tsp vanilla

2 c. graham cracker crumbs
2 Tbsp honey
½ c. butter, melted


In a bowl, place crumbs, butter and 2 Tbsp. Honey; blend well. Press mixture onto bottom and sides of greased 9” springform pan. Chill in freezer while preparing filling. In mixer bowl, beat cream cheese and maple syrup until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Fold in yogurt. Pour mixture into prepared crust and bake for ten minutes at 450º. Reduce temperature to 200º and bake forty-five minutes. Check and bake in five minute increments if additional time is needed. Cheesecake should have a slight wobble in the center still. Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours. Remove cheesecake from pan; chill.

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