How to modify a cheesecake recipe with yogurt?!
I am guessing that I can sub out the sour cream (not the cream cheese)...the yogurt is tangy already.
If anyone has links to a recipe that already does this, please forward the link. My preference is for a more cake-like cheesecake (vs. a custard, creamy, or non-bake cheescake.)
Answers: I found this great tasting green-tea yogurt at Trader Joe's and thought it would be a great flavor as a cheesecake. If I have an established cheescake recipe (baked, NY style)...what do I substitute out if I want to use this yogurt? And would I keep the same amount of yogurt as the subbed out ingredient?
I am guessing that I can sub out the sour cream (not the cream cheese)...the yogurt is tangy already.
If anyone has links to a recipe that already does this, please forward the link. My preference is for a more cake-like cheesecake (vs. a custard, creamy, or non-bake cheescake.)
Yogurt Cheesecake
Contributed By: menfe
California Milk Advisory Board
Cheesecake can be almost guiltless - that is, rich in good taste but low in fat. The trick is to use nonfat yogurt - see recipe below!
Ingredients
4 quarts (8 lbs) nonfat plain yogurt (do not use yogurt with gelatin)
1 cup Low-fat graham cracker crumbs
2 tbsp Butter, melted
1 1/2 cups Sugar
3 Eggs
1/4 cup Flour
1 tbsp Vanilla
1 tsp Grated lemon zest
Assorted berries and/or cut fruits in season as desired, for garnish
Preparation
1. 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.
2. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt from cloth.
3. Preheat oven to 350 degrees.
4. 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 degrees. In the bowl of an electric mixer, beat yogurt, 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.
5. Reduce oven temperature to 250 degrees 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.)
Creamy Yogurt Cheesecake
This sinful-tasting cheesecake is made with lowfat cream cheese and yogurt cheese, which makes it a more healthful holiday indulgence.
Nutrient note: Lowfat cream cheese has fewer calories, less cholesterol and about half the fat of the regular variety and provides more calcium and protein per serving.
Ingredients
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Cooking spray
16 gingersnaps, broken into pieces (or 1 cup graham-cracker crumbs)
3 egg whites, divided
1 cup lowfat (1 percent) cottage cheese, drained in a fine-mesh strainer for 30 minutes
Yogurt cheese from 1 pint (16 ounces) plain lowfat or nonfat yogurt (See "Making Yogurt Cheese")
1 package (8 ounces) lowfat cream cheese (Neufchatel), at room temperature, cut into chunks
1/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemon zest
1 teaspoon orange zest
4 large eggs
2 teaspoons vanilla extract
1/2 cup raspberries (optional)
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Directions
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Preheat oven to 350 degrees F. Spray the sides and bottom of a 9-inch springform pan with cooking spray.
Pulse gingersnaps using a food processor until they become fine crumbs. (If using graham-cracker crumbs, skip this step but place crumbs in the food-processor bowl.) With a small whisk or fork, beat 1 egg white in a medium bowl until foamy. Add 1 tablespoon egg white to the crumbs and pulse to blend. (Note: Crumbs should be moist, not wet.) Add more egg white if necessary, but don't let mixture become too wet. Transfer crumb mixture to springform pan; with dampened fingers press crumbs evenly onto bottom. Bake until browned and set, 8-10 minutes. Remove and allow to cool. Increase oven temperature to 500 degrees F.
Meanwhile, rinse out and dry the food-processor bowl. Process cottage cheese until smooth. Add the yogurt cheese, cream cheese, sugar, flour, lemon and orange zests. Process until well blended. Pour into a large bowl.
Without rinsing out the food-processor bowl, add the eggs, remaining 2 egg whites and vanilla, and process until blended. Pour over cheese mixture and fold together with a rubber spatula until blended. Pour mixture into cake pan with pre-baked crumb crust. Place on center rack in oven and bake 10 minutes. Reduce heat to 250 degrees F. Bake until cheesecake is set in middle and edges are golden, about 1 hour. Turn off oven; open door and let cake cool inside for 30 minutes. Refrigerate cake until chilled, at least 6 hours, or overnight.
To serve, remove cake from refrigerator and let stand for 20 minutes. Carefully remove the sides of pan and place cake, still on cake-pan bottom, onto a serving plate. Garnish with berries, if desired. For best results, cut the cake with a knife blade dipped in hot water and wiped clean between each slice.
If your recipe uses sour cream then you can absolutely substitute the yogurt. I've found that sour cream, yoghurt or cottage cheese blended smooth can be substituted for each other in most recipes. I do it all the time.
Yoghurt will not work if you are going to make a baked cheese cake-------if you are going to make a Jello style cheesecake who knows.
Also--in a baked cheesecake green tea's flavor is too delicate and will not come through due to the heat.
Chef Jack Garison