Lemon Blackberry yogurt Cheesecake

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     In my last post, I shared my first experience making yogurt.  One of the great things about making yogurt is that you can use it for so many things.  One of the things that I wanted to do first was to make cream cheese from the yogurt and make a cheesecake.  Just like making the yogurt, turning it into a cream cheese substitute is very easy. 
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     The first thing that you have to do is drain the yogurt until it is much thicker than the yogurt that you would normally eat.  Since I needed about 2 cups of cream cheese for my cheesecake, I measured out about 2.5 cups of yogurt into a clean flour sack towel and put it into a strainer sitting over a bowl.  The bowl will catch the extra whey that will drain out.  Leave the yogurt to drain in the refrigerator over night.   You could also use your regular yogurt strainer. I didn't because my yogurt amount was so small that I could take up less room in my fridge by using a smaller bowl and strainer. 
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     When your yogurt is finished draining, it will look like this.   Next you use it just like cream cheese and make your recipe as you normally would.  

Nice and thick

     I decided to make a Lemon Blackberry Cheesecake by baking the lemon cheesecake base and then topping it with a stabilized blackberry whipped cream. I used lemon oil and lemon zest to flavor the lemon cream cheese base.  It came out pretty awesome.   Here is the recipe: 

Lemon Blackberry Yogurt Cheesecake

     There will be more yogurt product recipes to come, so come back and see! 

Here are some other cheesecake recipes you will enjoy:

• No-Bake Blueberry Cheesecake
• Vegan Cookie Dough Cheesecake Bites
• Pumpkin Pecan Cheesecake
• No-Bake Blackberry Cheesecake
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