Friday, August 18, 2017

Yogurt Cheesecake


Ingredients
1 c. White Mountain Foods Bulgarian yogurt
2 lbs. cream cheese
4 eggs or equivalent egg substitute
1⅓ c. rice syrup
2 Tbsp. cornstarch
1 tsp. vanilla

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

Directions:
In a bowl, place crumbs, butter, and 2 Tbsp. rice syrup; blend well. Press mixture onto bottom and sides of greased 9” springform pan. Chill pan in freezer while preparing filling. In a mixer bowl, beat cream cheese and honey until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. Fold in yogurt. Pour mixture into the prepared crust and bake for ten minutes at 450º. Reduce temperature to 200º and bake for forty-five minutes. 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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