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  Yogurt Cheese Vanilla Cheesecake



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1 teaspoon unsalted butter
1/2 cup pecans, finely chopped
3 cups yogurt cheese
1/2 cup sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
2 eggs
bittersweet chocolate chips (optional)


Preheat oven to 350 degrees. Prepare a regular 8 or 9 inch pie pan by coating with butter
and scattering with chopped pecans.
Mix yogurt cheese with sugar. Beat until light and fluffy. Add vanilla and salt, mixing
lightly. Beat in eggs one at a time, making sure each one is thoroughly incorporated before adding
the next.
If using the optional chocolate chips, add them now and fold in gently.
Pour batter into prepared pie pan, place on cookie sheet in preheated oven and bake for
45 minutes or until only the center jiggles lightly when pie is shaken. Cool at room temperature
for 1 hour, then cover and refrigerate for 8 hours before serving.

Prepare batter as directed above. Pour into buttered one-cup custard cups. Place filled cups
into a water bath and bake for 45 minutes, until lightly jiggly, but firm. Cool, then refrigerate
for several hours. Unmold onto individual serving plates. Delightful with fresh or preserved
fruit, especially figs. Top with a little powdered sugar for an extra-decadent touch.

Copyright © 2008 Stefanie Samara Hamblen