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