Reduced Fat Cheesecake

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    Reduced Fat Cheesecake

    Reduced Fat Cheesecake


    29 people made this

    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.

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    Reviews in English (30)


    This is a SUPERB recipe we were plesantly surprised. I changed a few things to make it lower in fat and calories, I used only two eggs and 3/4 cup sugar(I recommend only a half cup if you don't like too sweet). I used lime juice instead of lemon because I didn't have it and I also drained the yogurt for 48 hours, oh yes I also used a boiling water bath to cook it in and used a small baking dish instead of a springform pan because of the small amount of batter. It definitely satisifes the cheesecake craving you'll never tell it's lowfat it's really creamy. I will make it from now on and try variations. Thanks!  -  14 Feb 2005  (Review from Allrecipes US | Canada)


    Definitely the BEST lowfat cheesecake I've ever tried! I stirred a little cocoa into a third of the batter and made a marbled cheesecake. I will use this recipe as my lowfat base. A tip: I needed to strain the yogurt longer than 24 hours. Thank you, Charlotte!!!  -  17 Jun 2001  (Review from Allrecipes US | Canada)


    Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick. If you're looking for a lemon cheesecake with a crumbly texture (as if you added a little flour to the batter), this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy, creamy texture and a neutral flavor, you'd have to make full-fat cheesecake.  -  27 Mar 2004  (Review from Allrecipes US | Canada)

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