White chocolate cheesecake #6
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Light cream cheese |
| 2 | cups | Non-fat plain yogurt |
| ½ | cup | Sucant |
| 8 | ounces | White chocolate chips |
| 2 | teaspoons | Vanilla |
| 1 | Lemon; zest of | |
Directions
From: smithe@... (Eric Smith)
Date: Tue, 23 Aug 1994 23:01:01 GMT For all who have been searching for an eggless cheesecake. The cheesecake is quite versatile and I have played around with it quite a bit.
Melt the white chocolate in a double boiler. At the same time mix the cream cheese, yogurt, sucant and vanilla. Add the melted chips, lemon zest and beat well for 5 min. Pour into graham cracker crust and bake @ 350 till firm (45m to 1 hr) chill before serving.
Hints: The recipie originally called for sour cream instead of yogurt and apricot brandy instead of lemon zest and poundcake crumbs instead of graham crackers. I like the yogurt better, never tried the brandy and haven't found eggless poundcake. With the yogurt I've noticed that the cake will be a little soupy when you get it out of the oven and REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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