Date: Wed, 09 Nov 94 08:26:00 EST
From: "Shanks, Mira L." (MLM6@NCH08A.EM.CDC.GOV)
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Creamy New York Cheesecake
2 (32oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites
Day before drain yogurt to make Yogurt Cheese.
( I used cheesecloth pulled tightly over a large bowl and secured the
cheesecloth with a big rubberband just under the rim and then dumped the
yogurt on top of the cheesecloth and let the liquid drain into the bowl,
voila, yogurt cheese!!)
Preheat oven to 300 degrees.
Prepare Basic Graham Cracker Crust below in a springform pan and chill
while preparing the cheesecake.
With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla,
arrowroot and egg whites until thoroughly blended.
Pour filling into chilled graham cracker crust.
Bake at 300 degrees for 60-75 minutes, until center is set and surface is
lightly browned.
Remove from oven, cool to room temperature, refrigerate several hours until
thoroughly chilled.
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Basic Graham Cracker Crust
1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds
Crush the SnackWell's graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
prepared pan.
Notes:
* I used a box of Graham Cracker Crumbs (because I don't like the Snackwell
Graham snacks, and too lazy to crush my own graham crackers which
increased the % fat for the crust ,but not by much )
* I kept adding liquid butter buds until moist enough to cling together
when pressed
into springform pan (more like 3 tablespoons)
* I did not put any toppings on, but had blueberries, strawberries &
peaches on the
side for those who wanted a topping.
The slightly modified cheesecake recipe came from: Cooking without Fat
by George Mateljan, Health Valley Foods
The Basic Graham Cracker Crust recipe came from : Butter Busters
by Pam Mycoskie
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