A delicious cheesecake made with absolutely no cheese!
Preheat oven to 350ºF.
In a large bowl, mix yogurt, eggs and sugar together with a wooden spoon until creamy. Add vanilla, salt and cornstarch and mix until there are no clumps.
Pour mixture into the crust, filling just to the top (being sure not to overflow the tip of the crust).
Bake for 35 minutes or until the edges of the filling are firm and the crust is golden brown. The middle will still be a bit jiggly.
Immediately chill for at least 3 hours to let the rest of the filling set. Serve with additional cherries, whipped cream or on its own!
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Mom made this for us and we DEVOURED it in just two days. We had it with blueberry yogurt instead of black cherry, but I’m sure it would be incredible with any flavor of yogurt. This is definitely one of the best light cheesecake recipes I’ve ever tasted.
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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Kat2002 on 4.28.2012
This sounds so good! I love how your recipes are healthier.