Yogurt cheesecake Custard |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Inspired by the gluten-free crust-free pumpkin cheesecake recipe I made recently, I decided to try my hand at making a cheesecake-like custard with yogurt although this is certainly not gluten-free and I had eggs to use up for binding. Prep time doesn't include making the yogurt cheese . Ingredients:
1 quart plain yogurt (whole milk best, or greek yogurt) |
2 eggs |
2/3 cup sugar |
1 tablespoon vanilla extract |
1 tablespoon lemon juice |
1/4 teaspoon salt |
Directions:
1. Strain the yogurt as best as you can (Greek requires less straining) to get it to a very thick texture sort of like cheese. The best way to do this is to layer some cheesecloth in a colander, secure it into a bowl to catch all the whey and water, and leave in in the fridge overnight.
2. Remove the yogurt cheese from the cheesecloth and put it into a food processor or bowl, pouring out the whey in the sink, the next day.
3. Beat the mixture together with an electric mixer or food processor.
4. Pour into an ungreased 9 pie pan and bake for 45-50 minutes at 350F or until set. It may appear bubbly and rising a little, don't be alarmed. The whey's gone but the yogurt cultures are still there and they're acting up.
5. Let sit in the oven once it's turned off for a while before transferring to a wire rack or silpat, then put in the fridge once it's no longer hot to the touch.
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