Crustless Lemon Yogurt Cheesecake
The longest part of this recipe is waiting for your cheesecake to chill. The addition of yogurt cheese makes it a decadent treat to satisfy even lactose intolerant cheesecake cravings!
Serves: 8Hands-on: 30 minutesTotal: 1 day 1 hour 15 minutesDifficulty: Medium
- 2 cups plain yogurt (made without gelatin)
- Nonstick cooking spray
- ¼ cup plus 3 Tbsp. sugar
- 1 Tbsp. cornstarch
- 4 egg whites
- Juice of 1 lemon
- 1 tsp. vanilla
- ½ tsp. grated lemon peel
- Confectioner’s sugar, for garnish
- Line a strainer with a coffee filter, using it as a sieve. (If you don't have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
- Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
- Preheat oven to 325°F. Spray a 7" springform pan with cooking spray. Set aside.
- Whisk yogurt cheese, sugar, and cornstarch together in a large bowl. Beat egg whites until stiff. Fold into yogurt cheese mixture with lemon juice, vanilla, and lemon peel. Whisk until well blended.
- Pour into prepared springform pan. Smooth top with a rubber spatula. Bake until center is set, about 45 minutes. Cool slightly on a wire rack. Refrigerate until chilled. Sprinkle with confectioner’s sugar before serving.