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Maple-Cinnamon Yogurt Cheesecake recipe

Yogurt is the secret in this creamy, maple-flavoreddessert. By draining the yogurt overnight in cheesecloth, themixture sets up for a no-bake filling that’s low in fat–it’sreally simple.

Recipe: Maple-Cinnamon YogurtCheesecake

5 cups plain yogurt with no gelatin* (about2 3/4 pounds)
Nonstick cooking spray
1 1/4 cups graham cracker crumbs
3 tablespoons butter or margarine, melted
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
1/2 cup pure maple syrup
Sliced fruit and fresh berries (optional)

  • Reserve 3 tablespoons yogurt for crust.Cover; chill.
  • Line a large colander with a double thicknessof 100 percent cotton cheesecloth and place over a large bowl.Spoon remaining yogurt into the colander. Cover and chill forat least 24 hours or up to 36 hours. Discard the liquid (whey)in the bowl. Wrap thickened yogurt (the yogurt cheese) in plasticwrap; chill up to 24 hours.
  • For the Crust: Lightly coat a 9-inch pieplate with cooking spray. In bowl, mix crumbs, melted butter,1tablespoon maple syrup, cinnamon, and the 3 tablespoons reservedyogurt.
  • Pat crust mixture firmly and evenly intobottom and up sides of pie plate. Bake the crust in a 350°F(175°F) oven for 15 minutes or until golden. Cool completelyon a wire rack.
  • For Filling: Mix the drained yogurt andthe 1/2 cup maple syrup. Spoon into cool crust. Cover and chillin refrigerator for 2 hours. Serve with sliced fruit and freshberries, if you like.

    Makes 8 servings.

    Individual Cheesecakes: Prepare as above, except lightly coat 8 (6-ounce)custard cups with cooking spray. Prepare crust as directed. Set1/4 cup of the crust mixture aside. Press remaining crust mixtureinto bottoms of individual cups. Bake and cool crusts as above.Divide filling mixture between individual cups. Serve with thesliced fruit and fresh berries, if you like, and sprinkle thecheesecake tops with the reserved 1/4 cup crust mixture.

    *Note: We used Dannon yogurt for this recipe.To check your yogurt for gelatin, look at the ingredients liston the label. Yogurt with gelatin won’t drain to make a cheeselikefilling. The longer yogurt drains, the firmer the cheesecakefilling will be.

    Nutritional facts per serving (1/8 of recipe):calories: 244, total fat: 8g, cholesterol: 20mg, sodium:217mg, carbohydrate: 36g, fiber: 0g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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