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Thursday, May 7, 2009

Yogurt Cheese Cake




Cheesecake is a sometimes treat in our home. We love it but can't justify the calories that it packs. It's my youngest daughters favorite dessert, so I did a test run of a new lower-fat version last evening. The recipe was developed by Gina De Palma and it comes from her book "Dolce Italiano: Desserts from the Babbo Kitchen." Her cake caught my eye because it uses Greek yogurt and mascarpone instead of cream cheese. Both products are available in low-fat versions, so I thought I'd give her recipe a try. I was able to get low-fat Greek yogurt at Trader Joe's and a local grocery store had reduced-fat mascarpone. I decided to use a square springform pan. It's shape makes it possible to cut the cake into smaller pieces and I wanted to get 12 slices from the finished cake. Before I go any further, I must tell you that this is a delicious confection, but there are buts . The cake is less firm than a standard cheesecake. It actually jiggles. I had to cook it longer than the recipe suggested to assure the center of the cake was actually done. Plan to make the cake the day before you want to serve it. Because it was soft and I wanted reasonably clean slices, I froze the cake before slicing. That added more time to my game plan. Would I make it again? Absolutely. I love the texture and flavor of the cake. I plan to do another test run. I want to make the cake in individual custard cups. I know there are petite cheesecake pans, but the portion size is larger than I want to serve. The cake has a gorgeous yellow glow and it looks spectacular with fresh berries strewn around it. I hope you'll try this.


Yogurt Cheesecake


Ingredients:
Cooking spray
3/4 cup sugar + more to dust the pan
3 cups low-fat Greek yogurt
1-1/2 cups reduced-fat mascarpone or reduced-fat cream cheese
3 tablespoons confectioners' sugar
3 large eggs
6 large egg yolks
1/2 teaspoon kosher salt
1-1/2 teaspoons vanilla

Directions:
1) One day before serving, preheat oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle pan with sugar, tapping out excess. Wrap outside of pan with foil to prevent water from seeping into the cake. Place springform in a large roasting pan. Set aside.
2) Place yogurt, mascarpone, sugar, and confectioners' sugar in bowl of an electric mixer. Beat until smooth, about 1 minute. Add salt and vanilla. Beat in whole eggs and egg yolks, one at a time, scraping bowl as necessary. Pour batter into springform. Carefully fill roasting pan with enough hot water to rise halfway up sides of the springform. Tent pan with foil. Bake for 20 minutes. Rotate pan and bake for 20 minutes more. Remove foil and continue baking until cake is puffed but not cracked, jiggly but not liquid in center, about 25 to 35 minutes more.
3) Turn off oven. Open door and cool cake in roasting pan until water is lukewarm, then remove and cool an a rack. Cover and refrigerate overnight. Remove sides from springform just before serving. Yield: 12 servings.

30 comments :

Selba said...

Definitely, I would love to try this yogurt cheese cake recipe :)

Martha said...

Cheesecake is a favorite dessert and I love the "real deal" -- I may eat a salad for dinner if a promised cheesecake is for dessert!

the ungourmet said...

This looks so delicious and it's great that the fat is lowered.

Trader Joes has the best yogurt! I especially love the Greek Style Honey yogurt.

A Beach House Dreamer said...

This is definitely worth a try..., I love cheesecake, but all that goes into it, meaning as you say -the calories, is a bit much..., but then again I eat Ben + Jerry ice creme... and I spotted some other great recipes.

Cass @ That Old House said...

I have just this week discovered Greek yogurt and it's fabulous! I am definitely going to try this cheesecake; I love the description that it "jiggles." Makes me laugh. A jiggly cake sounds intriguing! Thanks.... Cass

Mary said...

Beach House Dreamer it's great to see you here. I hope you'll stop by often.

Mary said...

Cass, welcome to One Perfect Bite. I hope you'll join us often.

Koruklu said...

Cheesecakes are my favourite delights!!! I just love your photo!!

Ning said...

I love the idea of a low-fat cheesecake! Thanks for sharing the recipe! :)

Katy ~ said...

My gosh, your photo is beautiful!

This looks too good not to try. I'll have to look for the Greek yogurt (we may not have such a product in our little city) but I've seen directions to make it at home (very do-able).

We love cheesecake here as well, and a lower fat version would be welcomed. Good find! Thank you for sharing such a great recipe!

Donna-FFW said...

I love cheesecake and have never made it with yogurt. Sounds fantastic, and now you have me craving some!

Hootin' Anni said...

I'm swallowing....hard.
I'm priming myself...hard
I'm going to the store today...fast.

Yumm!!!!!

Ginger said...

Mary this cheese cake is perfect. I am going to Whole Foods to get the Greek yogurt.... Thanks for sharing this.

Laura said...

This looks great. I agree that I think little individual cups sound like they would be fantastic.

Pam said...

You just can't beat cheese cake - using yogurt is a great idea!

Mary said...

Koruklu, thank you for stopping by. I'm so glad you'll be visiting regularly.

The Cooking Photographer said...

Hi Mary. I saw cheescake and had to come over! Greek yogurt and mascarpone together isn't something I've done before, and it's a great idea.

It kind of looks like one of those desserts you can spoon into a pretty glass with berries.
~Laura

The Blonde Duck said...

This looks fabulous! I am a cheesecake loving fool.

girlichef said...

I love cheesecake, too...but do not eat it very often. This is a recipe I would love to try!

Natashya said...

That does look like a healthier cheesecake. I would eat it right out of the freezer. What a great idea to use yogurt.

sealaura said...

wow, i was not hungry until I fell into your blog. your pictures are so delectable. I especially love your header.

Mary said...

Laura, welcome to my blog. I hope you'll be a frequent visitor.

Esi said...

This yogurt cheesecake sounds delicious.

Mary said...

Esi, thank you for stopping by. I hope you'll join us often.

Elra said...

What a smooth and silky looking cake Mary!

Debinhawaii said...

It looks so pretty with the flowers and berries. I am not the biggest cheese cake eater but this one sounds so good with the yogurt!

Lori said...

This sounds like a great recipe. I share this love of all things yogurt!

Jude said...

Nice recipe! Naturally tangy from the Greek yogurt and this sounds like a keeper.

dhan said...

whether the difference between kefir and yogurt?
Which is better between them?
whether kefir has the same flavor of yogurt?
It looks very tasty

Mary said...

dhan, welcome to One Perfect Bite. You can find the answer to your question here - http://www.kefir.net/kefiryogurt.htm

Have a great day. Blessings...Mary

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