Creamy New York Cheesecake (Ovo Lacto)
Submitted by shi
Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.
YIELD
1 servingsPREP
10 minCOOK
75 minREADY
85 minThis is New York cheesecake for folks who want the creamy indulgence without the heavy cream cheese load.
The secret? Yogurt cheese. You drain non-fat yogurt overnight through cheesecloth until it thickens into something rich and spreadable. That becomes your filling base, sweetened with honey and bound with egg whites and arrowroot.
Baked low and slow on a graham cracker crust, it comes out lightly browned on top with a smooth, custard-like center.
Ovo-lacto vegetarian friendly, and nobody will believe how light it actually is.
Kitchen Tips
- Start draining the yogurt the night before. You need a full 12 hours for the right consistency.
- Don’t open the oven door during baking. Temperature swings cause cracks in cheesecake.
- Let it cool completely at room temperature before refrigerating. Rushing this step leads to a soggy crust.
- Arrowroot gives a cleaner set than cornstarch and keeps the filling silky rather than starchy.
Ingredients
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.
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