No-Guilt Cheesecake
Submitted by deoliver01
Low-fat cheesecake made with overnight-strained yogurt and blended cottage cheese instead of cream cheese. Dense, silky, and tangy on a graham cracker crust with no cream cheese at all.
YIELD
12 servingsPREP
24 hrsCOOK
60 minREADY
33 hrsThis lighter cheesecake replaces cream cheese entirely with two clever swaps: non-fat yogurt strained overnight until thick and creamy, and low-fat cottage cheese blended smooth in a food processor. The result is surprisingly close to traditional cheesecake, with a dense, silky texture and clean tang.
The 24-hour yogurt straining step is where the magic happens. Draining off the whey concentrates the yogurt into something resembling Greek yogurt or labneh. It’s thick enough to hold structure in a baked cheesecake while adding natural tanginess that cream cheese would normally provide.
Processing the cottage cheese until completely smooth is essential. Any remaining curds will show up as grainy lumps in the finished cake. Blend it longer than you think you need to.
Pro Tips
- Start straining the yogurt a full day before you plan to bake. There’s no shortcut for this step
- Line the strainer with cheesecloth, not just paper towels. Paper towels can tear and leave fibers in the yogurt
- Place the springform pan on a baking sheet to catch any drips. The thin batter can leak through the pan seam
- Let the cheesecake cool slowly in the turned-off oven with the door cracked to prevent cracking on top
Variations
- Top with a fresh strawberry or blueberry compote instead of plain sliced fruit
- Add lemon zest to the batter for a brighter, more citrus-forward flavor
- Use crushed vanilla wafers instead of graham crackers for the crust
Ingredients
Directions
Day before preparing cheesecake: Spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels.
Place bowl beneath, but not touching strainer to catch liquid.
Cover and refrigerate 24 hours.
To prepare cheesecake: Combine crumbs and melted margarine.
Press evenly onto bottom of 7 to 9-inch springform pan; set aside.
In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally.
Add strained yogurt, sugar, flour, lemon juice and vanilla.
Process on high an additional 30 seconds or until well blended.
Pour onto crust in pan.
Place pan on baking sheet.
Bake at 325℉ (160℃) for 1 hour.
Cool to room temperature.
Refrigerate several hours or overnight.
Serve with sliced fresh fruit.
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