The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Cheesecake

A holiday recipe contributed by Terri Malone.

Jump to Ingredients

Ingredients

  • 12 cups nonfat plain yogurt
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • Artificial sweetener to taste
  • Crust: 3 cups Cheerios
  • 4 tablespoons light margarine
  • 1 teaspoon cinnamon
  • Artificial sweetener to taste

Directions

  1. Drain yogurt overnight in 4–5 layers of cheesecloth tied into a ball and suspended over a bowl, refrigerated.
  2. Mix the drained yogurt cheese with eggs, vanilla, lemon juice, and sweetener.
  3. Crush Cheerios, stir in melted margarine, cinnamon, and sweetener. Press into bottom of a springform pan.
  4. Pour filling over crust and bake at 375°F for about 1 hour, until set.
  5. Cool and refrigerate. Top with fresh or frozen fruit if desired.

Kitchen Notes

The source uses strained nonfat yogurt rather than conventional cream cheese. Drain yogurt under refrigeration for food safety.

Archival recipe; not independently kitchen-tested for The Hungry Canary.

Historical Source

Submitted by Terri Malone, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 18. From Mother's cookbook collection.