Reduced Fat Cheesecake

    Reduced Fat Cheesecake

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    About this recipe: You would never guess that this cheesecake isn't made with cream cheese! It's light, creamy and deliciously moreish. It's actually made from yoghurt. Serve with fresh berries.

    Makes: 1 23cm round cheesecake

    • 2 (450g) tubs vanilla yoghurt
    • 5 eggs
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 125g digestive biscuits, crushed into crumbs
    • 1 teaspoon caster sugar
    • 2 tablespoons melted unsalted butter

    Prep:12hr15min  ›  Cook:1hr10min  ›  Extra time:1day chilling  ›  Ready in:1day13hr25min 

    1. Place a kitchen towel in a colander and place the colander over a bowl to collect any draining liquid. Pour yoghurt on top of the kitchen towel. Set in refrigerator for 12 to 24 hours. Use this yoghurt curd-like cream cheese.
    2. Mix biscuit crumbs with 1 teaspoon sugar and butter. Spread mixture in the bottom of a 23cm round springform tin.
    3. Mix yoghurt curd with 200g, eggs and vanilla. Pour over base.
    4. Bake at 170 C / Gas 3 for 70 minutes or until done when checked with skewer. Let sit 24 hours before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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