1. Preheat the oven to 325? F. Spray a 9" pie plate with nonstick cooking spray.
2. In a large bowl, whisk 6 cups *yogurt cheese, egg substitute, 1 1/2 cups sugar, the flour and vanilla until smooth. Pour the mixture into the pie plate and bake until firm and a knife inserted in the center comes out clean, about 50 minutes.
3. Meanwhile, in a small bowl, combine the sour cream and the remaining 6 tablespoons of the sugar. Pour over the cheesecake; drizzle with the syrup and bake until the topping is cooked through, about 15 minutes longer. Cool completely on a rack. Refridgerate, covered, until chilled, about 2 hours.
* TO PREPARE THE YOGURT CHEESE:
Spoon 12 cups of plain non-fat yogurt into 6 coffee filters or a cheese cloth lined strainer; place over a bowl. Refridgerate, covered, at least 5 hours or overnight. Discard the liquid in the bowl. Makes 6 cups of yogurt cheese.
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 12|
|Calories from Fat: 69 (10%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 33.2mg||10 %|
|Sodium 402.5mg||14 %|
|Potassium 1210.8mg||32 %|
|Total Carbohydrate 138.6g||41 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 138.5g|
|Protein 27.5g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 726
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