Joey’s Cheesecake

This is precisely the recipe my daughter gave us 6 years ago. It’s perfect. To the reviewer that panned it as being “so-so”, perhaps it’s because you didn’t follow the recipe substituting Splenda for sugar any other “innovations”.

use already made blueberry cream cheese

Great recipe my 11yr old daughter made it by herself. I must say, a clean kitchen and a great dessert you can’t beat it!

I made this cheesecake yesterday and now it’s gone. My family loved it I didn’t change anything but next time I try this I will try to make my own crust

I used strawberry/banana yogurt. I will say that this cheesecakes is delicious and very easy to make. I made a strawberry sauce to top it. Yummmmm

I make this without any yogurts or fruit because we like a plain cheesecake- and it is so delicious and simple! I use a pre made crust, to me

I give this recipe 5 stars for simplicity. Very easy and inexpensive to make for cheesecake and the texture was nice too! I added blueberry pie filling as the topping for each individual peice and everyone at work loved it! Thanks for the great recipe!

I cut the recipe in half and used nonfat cream cheese and regular lemon yogurt to make mini cheesecakes in a muffin pan and they turned out surprisingly well. They are strangely shiny on top and the texture and richness are, of course, not the same as traditional cheesecake, but they are close enough for someone desiring yummy cheesecake goodness with less guilt.

A Huge hit for my Diabetic Sister’s BDay .. Used only 1/4 cup sugar and poured it over a preparred graham crust of 1 1/2 C graham crackers mixed with 2t unsweetend cocoa and 3 1/2T of vanilla nonfat yogurt pressed into a glass pie plate cooked for 5 minutes then poured the cheesecake goo over it!

Well, I didn’t have 2 packages of cream cheese, so my mother told me to add another container of yogurt in place. The yogurt seemed to really work with the eggs and now it’s more of a souffle or pie; maybe even a cake. It smells delicious though. We went on the wild side and decided to use a banilla (banana/vanilla) yogurt. It actually worked out extremely well. I will use this recipe in the future. It’s hard to find cheesecake recipes that use yogurt with cream cheese as it’s main ingredients – which is the best way to make it.

So far the filling tastes great…not done baking yet. I increased the sugar to 1 cup since I had to use plain yogurt. I have been looking for a plain cheesecake recipe that did not have sour cream (since I was out) in the recipe. This is going to be used as a layer in a “S’mores” cake. I’m only concerned about the consistancy and will be freezing it before making the cake.

more of a question,why do you use the eggs and bake it? i have always used cream cheese,sugar and vanilla then top with pie filling.i have never tried it this way,is it a better tasting cheesecake or what?

What a great recipe! I made a few changes and it turned out perfect =) First I increased sugar to almost 1 cup. Second instead of yogurt I used sour cream. I buttered the pan very well (it gave the side edges a nice golden color) and baked it the full 40 minutes. I’m making a blueberry sauce to drizzle on each slice. Turned out fantastic, I’ll make this again for sure.

Made this with cherry-vanilla yogurt – yum! Yes, as one reviewer noted, you can probably make a better cheesecake otherwise. However, it doesn’t get much easier than this, the use of yogurt to flavor it is quite clever, and it tastes pretty darn good! Every one of our guests requested a copy of the recipe — that’s a five-star recipe for you!

Fantastic. I used vanilla yogurt and a dash of nutmeg, to give it that ‘vanilla bean’ look. No, it’s NOT ‘authentic New York’ LOL. It never said it was. But it’s really, really good.

The flavor and texture was just OK. I made it with strawberry yogurt, homemade graham cracker crust and Splenda. Also pureed fresh strawberries, sweetened with more Splenda and a dash of Grand Marnier, and served on the side as a fresh compote-type sauce (see picture) which helped the presentation. ALTHOUGH I KNOW THIS RECIPE DOESN’T CLAIM TO BE NY STYLE CHEESECAKE, I found it to be nothing more than a wannabe. So sorry, but it’s hard to get all excited about this one. A Jello cheesecake mix scores higher for flavor and texture. I had expected a whole lot more from reading previous reviews. I found its main virtue to be that it’s easy, although truthfully not all that much easier than making the real thing. I won’t be making this again because to me, I’d rather spend the very little extra time to make the real thing which always yields spectacular results, even when substituting Splenda for the sugar. This dessert was so aggressively mediocre that we didn’t eat anymore after trying our first slice – we ate the strawberry coulis over fruit salad, since that part was wonderful, but the rest got thrown out. To make a long story short, it’s passable, at best.

Delicious.

Yum. I used Splenda, low sugar mixed berry yogurt and a pre-made Oreo crust. Thanks for the almost guilt free recipe!

Perfect!! I made my own crust and used blueberry yogurt. I also used a can of blueberries to make my own topping (there is usually a recipe for pie filling on the back of the label!) – avoid the artifical colors, etc.. that are usually in canned pie filling! This baked perfectly!! Tastes perfect too!! This is the ONLY cheesecake recipe to use! I will try it with more sugar and 1/2 cup pumpkin puree for Thanksgiving to experiment! *** 9/18/2007 – – Great 2nd time!! This time I used strawberry yogurt and strawberry extract!!

For a lower fat cheesecake, this is really good. I used fat free yogurt, and it worked out great.

Wow! This was so good–and simple! Will definitely make this again. I used strawberry yogurt instead of blueberry. Scrumptious!