Yogurt Cheesecake

This combines my love of cheesecake with a healthier alternative, strained plain low fat yogurt. If you omit the eggs it can be creamed and chilled in the fridge, however I think the eggs are an integral flavor and texture component to the cheesecake. I used vanilla and almond extract but feel free to add whatever flavorings you like. When I bake cheese cake I always omit the crust, I'm eating the cake for the richness of the filling not the crust so it's a moot point and empty calories.

Ingredients:

• 2 eggs
• 1 8 oz cream cheese
• 1/2 cup already strained yogurt (will start out as 3/4-1 cup unstrained yogurt)
• 1/2 c sugar
• 1/3 c butter
• 1.5 tbsp vanilla
• 1 tbsp almond extract

Directions:

• Grease spring form pan
• In a mixer, cream eggs, sugar and butter
• Add yogurt
• Add cream cheese
• Add flavorings
• Blend until smooth
• Bake at 325 until done
• Best results if you also use a water bath in the oven to prevent cracking

Enjoy!