| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
10 |
Servings |
INGREDIENTS
| 2 |
c |
Plain yogurt |
| 1 3/4 |
c |
Graham cracker crumbs |
| 2 |
t |
Vanilla extract |
| 3/4 |
t |
Ground cinnamon |
| 5 |
T |
Low-fat margarine, melted |
| 1 |
c |
Orange juice |
| 1 1/2 |
t |
Orange peel, grated |
| 1 |
t |
Lemon peel, grated |
| 1/2 |
c |
Nonfat sour cream |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
All purpose flour |
| 2 |
|
Eggs, separated |
| 1 |
|
cup, about 9 minutes. Cool. |
INSTRUCTIONS
*Begin preparing this two days before you plan to serve Line strainer
with three layers of cheesecloth. Set over large bowl. Add yogurt.
Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt drain
overnight. Discard liquid. Preheat oven to 350ø. Mix graham cracker
crumbs, vanilla extract and cinnamon in small bowl. Mix in margarine.
Press mixture onto bottom and 1 inch up sides of 9-inch diameter
springform pan. Bake crust 10 minutes. Cool. Maintain oven
temperature. Boil orange juice and grated peels in small saucepan
until reduced to Mix drained yogurt, reduced orange juice mixture,
sour cream, sugar, flour and yolks in medium bowl to blend. Beat egg
whites in another medium bowl until stiff but not dry. Fold egg whites
into sour cream mixture in 2 additions. Pour filing into crust. Bake
cheesecake until filling sets, about 30 minutes. Remove cake from
oven. Cool on rack. Refrigerate cheesecake overnight. Using small
knife, cut around sides of cake to loosen. Release pan sides. Transfer
cake to platter. Printed in Bon Appetit April 1998 Typed and Busted
by Carriej999@AOL.com 4/98 Recipe by: Sanibel Harbour Resort and Spa -
Fort Meyers, Florida Posted to MC-Recipe Digest by Carriej999
<Carriej999@aol.com> on Apr 3, 1998
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