Made from low fat vanilla yogurt and reduced fat sour cream, this cheesecake has a very delicate texture: light and airy, like a souffle or meringue, but moist and creamy. It is crust-free, which saves both effort and calories.
Per serving (1/8 of whole cheesecake,about 4.5 ounces): about 224 calories, 6 g. fat, 8 g. protein.
Making yogurt cheesecake isn’t really about saving calories, though. While extremely delicious, yogurt cheesecake is a different experience than cream cheese cheesecake. It is most similar to Israeli-style cheesecake made with 5% cheese.
I did a little math and found that, while crustless yogurt cheesecake (made with lowfat yogurt and reduced fat sour cream has much fewer calories than full fat cheesecake with a crust, the difference isn’t as great between crustless yogurt cheesecake and crustless cheesecake made with neufchatel cream cheese and reduced fat sour cream.
My sour cream cheesecake, made with full fat sour cream and full fat cheese is 317 calories for a similar serving size (4.5 ounces), not including the calories from the crust (which adds 110-190 calories per serving–I’m guesstimating–making the total calorie count closer to 427-507 calories). Made with neufchatel cream cheese and reduced fat sour cream, which produces the same texture and flavor, and without the crust, the calorie count is 260.5.
If you are looking to save calories, and want a traditional cheesecake, you would do better to use neufchatel and reduced fat sour cream rather than try a yogurt cheesecake. And skip the crust.
But, if you are looking a super light, delicate cheesecake with old-fashioned flavor, give this cheesecake a try.
Vanilla Labne Cheesecake
You could probably use lemon yogurt, as well. If you are using unsweetened yogurt, add 1/2 cup of sugar to it. T he original inspiration for this recipe was a yogurt cheesecake from The New Carryout Cuisine, except that recipe used unsweetened yogurt cheese with 1 cup of sugar, had a crust, used cream instead of low-fat sour cream, and called for beating the whites without adding sugar (I add sugar to the whites while beating to stabilize them). Other changes are that I leave out the golden raisins and add in much more lemon juice and vanilla.
Combine in a bowl (mix well to fully incorporate the flour without lumps):
4 egg yolks
4 Tbl. flour
2 cups vanilla yogurt cheese (drain 32 ounces of vanilla yogurt in a cheesecloth lined strainer for 24 hours in the refrigerator; if you are using unsweetened yogurt to make the yogurt cheese, add a 1/2 cup of sugar to approximate the sweetness of the vanilla yogurt)
1 cup reduced fat sour cream
juice and rind of 1 lemon
1 tsp. vanilla
1 tsp. vanilla sugar
In a separate bowl, beat the egg whites until foamy (like shaving cream), and then gradually add the sugar while continuing to whip:
4 egg whites
1/2 cup sugar
Fold the whipped egg whites (meringue) into the cheese batter in the other bowl.
Pour the batter into a extra deep (4″) round foil pan (8″ diameter) that has been buttered and floured. If you do not have this deep a pan, you can use a larger pan (9″x13″ should work, or a 9″ springform). I used a 8″ round pan that was about 2 1/2″ deep, and I added a collar of non-stick foil to give more height. The batter just filled the pan, but, as it baked, the batter rose an inch, and then sank back down as it cooled.
Bake the cheesecake at 350 degrees (or between 325 degrees and 350 degrees) for about an hour. The finished cheesecake will be springy on top and browned.
Cool in the oven for a half hour and then remove to finish cooling. Refrigerate overnight before serving.
optional: can add 4 Tbl. golden raisins to the batter.
Extra: This is similar to Israeli Cheesecake, made with 5% cheese. Here are two other posts about this kind of cheesecake: