Fruity Yogurt Cheesecake
Yield
8 servingsPrep
24 hrsCook
1 hrsReady
28 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 64 | ounces |
vanilla yogurt
low-fat |
|
| 1 | cup |
powdered sugar
|
|
| Crust | |||
| ¾ | cup |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
sugar
granulated |
|
| Topping | |||
| 2 | each |
peaches
sliced thin |
|
| 2 | tablespoons |
apricot preserves (jam)
|
|
| ½ | pint |
raspberries
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1849.6 | ml/g |
vanilla yogurt
low-fat |
|
| 237 | ml |
powdered sugar
|
|
| Crust | |||
| 177 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
butter
melted |
|
| 15 | ml |
sugar
granulated |
|
| Topping | |||
| 2 | each |
peaches
sliced thin |
|
| 3E+1 | ml |
apricot preserves (jam)
|
|
| 237 | ml |
raspberries
fresh |
*
|
Directions
Line a large strainer with 3 layers of white paper towels.
Place strainer over a large bowl.
Scrape yogurt into strainer.
Cover and refrigerate at least 24 hours.
Yogurt will become very thick.
Mix crust ingredients in a bowl.
Press evenly over bottom of an ungreased 8 or 9 inch springform pan.
Cover and refrigerate until firm, at least 1 hour .
Mix drained yogurt and confectioners' sugar in a bowl.
Spoon into chilled crust.
Smooth surface with a rubber spatula.
Cover and chill at least 2 hours, overnight if possible.
Run a knife between cheesecake and pan sides to loosen.
Remove pan sides.
Leave cheesecake on base.
Arrange peach slices on top in a circle around the edge.
Melt preserves and brush over peaches.
Mound raspberries in the center.
Serve soon, or cover and refrigerate up to 1 day.
