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Light California Cheesecake



– 1 cup lowfat graham cracker crumbs – 2 tablespoons Real California butter, melted – 6 cups nonfat Real California yogurt cheese (see Preparation) – 1 1/2 cups sugar – 3 eggs – 1/4 cup flour – 1 tablespoon vanilla – 1 teaspoon grated lemon zest – Assorted berries and/or cut fruits in season as desired, for garnish :baking
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Be sure you begin to make the yogurt cheese at least 12 hours before you start this recipe to give yourself ample time to prepare the cheesecake.

Preheat oven to 350° F. In bowl, mix crumbs and butter. Pat evenly over bottom of a 9-inch springform pan. Bake 10 minutes. Remove from oven; set aside. Raise oven temperature to 450° F. In the bowl of an electric mixer, beat yogurt cheese, sugar and eggs on high speed for 1 minute. Mix in flour, vanilla and zest just until blended. Pour into prepared crust. Bake 10 minutes. Reduce oven temperature to 250° F and continue to bake for 1 hour or until center barely jiggles when cake is shaken. Run a thin-bladed knife between cake and pan. Cool slightly, then refrigerate, uncovered, until cake is completely chilled, at least 3 hours. Garnish as desired. Cut into wedges to serve. (If making ahead, cover when cool and chill up to 1 day.)

Nonfat California Yogurt Cheese (Preparation):


4 quarts (8 lbs) nonfat plain Real California yogurt (do not use yogurt with gelatin)


Set a colander over a large bowl, supporting it so the base of the colander is at least 2 inches above the bottom of the bowl. Line colander with 2 layers of cheesecloth. Spoon in yogurt. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt from cloth.