Serving Size / Yield
- 1 C. fine French bread crumbs, lightly toasted
- 3 Tbs. freshly grated Parmesan cheese
- 28 oz. cream cheese, at room temperature
- 4 eggs
- ¾ C. Non-Fat Plain Voskos Greek yogurt
Combine the bread crumbs and Parmesan cheese.
Sprinkle the inside of a buttered metal cheesecake pan 8 inches wide and 3 inches deep with the mixture. Shake the pan so that the bottom and sides are thoroughly coated with the crumb mixture. Shake out the excess crumbs.
In a large mixing bowl combine the cream cheese, eggs, and yogurt. Beat until thoroughly blended and smooth.
Turn the batter into the prepared pan and shake gently to level it. Place the pan in a slightly larger pan, making certain that the edges of the pans do not touch.
Pour boiling water into the larger pan to a depth of 2 inches. Bake in a preheated 300°F over 1 hour and 40 minutes or until the center of the cake is firm. When done, turn off the oven and allow the cake to remain inside 1 hour longer.
Lift the cheesecake out of the layer pan and place it on a wire rack to cook 2 hours or until it reaches room temperature.
To unmold, place a flat plate over the cake pan and invert. Carefully remove the cake pan. Gently place a serving plate over the cake and invert again, being careful not to exert pressure on the cake.
Serve at room temperature, or cover and chill well before serving.
Recipe courtesy of Voskos Greek Yogurt.