Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit.
No Guilt Cheesecake
2 (16 ounce) containers French vanilla yogurt
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted
1 Place a paper towel in a colander, and place the collander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
2 Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
3 Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
4 Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.