Light California Cheesecake

Be sure you begin to make the yogurt cheese at least 12 hours before you start this recipe to give yourself ample time to prepare the cheesecake.

Preheat oven to 350° F. 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° F. In the bowl of an electric mixer, beat yogurt cheese, 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. Reduce oven temperature to 250° F 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.)

Nonfat California Yogurt Cheese (Preparation):

Ingredients:

4 quarts (8 lbs) nonfat plain Real California yogurt (do not use yogurt with gelatin)

Preparation:

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. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt from cloth.