Creamy New York Cheesecake (Ovo Lacto)
Yield
1 servingsPrep
10 minCook
75 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cartons |
yogurt, non-fat
plain, 32 ounces |
* |
| ½ | cup |
honey
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | tablespoons |
arrowroot flour
|
|
| 5 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cartons |
yogurt, non-fat
plain, 32 ounces |
* |
| 118 | ml |
honey
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 6E+1 | ml |
arrowroot flour
|
|
| 5 | each |
egg whites
|
*
|
Directions
Day before drain yogurt to make Yogurt Cheese.
Use cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese.
Preheat oven to 300℉ (150℃).
Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake.
With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended.
Pour filling into chilled graham cracker crust.
Bake at 300℉ (150℃) for 60 to 75 minutes, until center is set and surface is lightly browned.
Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.
