Peach Yogurt Cheesecake
Thursday, September 16, 2010 4:44:02 AM
1 Chocolate or Graham Cracker Ready Crust (9”) (Keebler)
2 packages (8oz each) 1/3 less-fat cream cheese (Philadelphia), softened
2/3 cup sugar (or a little bit less if you don’t like sweet)
2 small containers Yoplait 99% Fat Free Peach Yogurt
2 tablespoons all purpose flour
Dutch Cocoa powder and strawberry glaze
1/ Preheat oven at 350F. Flatten the Ready Crust to cover the bottom of a 9” Tart Pan, wrapped by 2 layers of aluminum foil to prevent water to pour in
2/ In a medium bowl, beat soft cream cheese with electric mixer at Medium speed until smooth.
Add 2/3 (or less) cup sugar and eggs; beat on medium about 2 minutes (until combined).
Add yogurt and flour, beat on low speed until smooth.
Carefully pour and spread batter over crumbs in pan
3/ Cover the pan with aluminum foil on top and bake in water bath for 1 hours at 350F. Do not insert knife to test.
4/ Turn off oven and let cake cool inside the oven for 30 minutes with door closed.
Remove from oven, run knife around side to loosen. Let cool on rack for 30 minutes.
5/ Cover, refrigerate at least 3 hours.
6/ Carefully remove side of pan. Time to serve....