This recipe takes a bit to get prepared, so don't expect to eat this today! Give yourself 1-2 days before you want to serve it!
First, you need to go here and make yogurt(you can use store bought, but I've only made this using my own). After it chills, you can start!
Basic Yogurt Cheesecake:
32 ounces plain nonfat yogurt
1 c sugar
1 t vanilla extract
whatever crust you want to use...graham, cookie, whatever...for the cupcake size cheesecakes I use a whole cookie as the crust
Place a cheesecloth or sturdy paper towel in a colander. Place colander over a bowl to catch the draining iquid. Pour your 32 oz yogurt onto the cloth. Drain in fridge for 12-24 hours(mine only took 12 hours).
Prepare your crusts either in muffin tins or pie plate or springform pan.
Mix drained yogurt with sugar, eggs, vanilla. Pour over crust.
Bake at 325 for about 70 minutes, or until batter looks firm. Let cool 12-24 hours before serving. To prevent cracks, do not let it get exposed to air...it's okay to leave the cheesecake in the oven, after you turn the heat off, for a little while before placing in the fridge.
See, wasn't that easy? And...almost fat free(the eggs, and the crust)
Please excuse my instructions here, as I don't usually measure this...I just eyeball it, and somehow it works!
For mocha cheesecake:
to your mix, add about 1/4 cup baking cocoa and 1-2 T dry instant coffee granules
For pumpkin cheesecake:
to your mix, add canned pumpkin(1 can) and 1 t each clove, nutmeg, cinnamon, or use pumpkin pie spice
For the pretty swirled versions:
Separate about 1/2-1/3 of your plain mix. To your 1/3 part, add your extras. Fill your cheescake crust(s) about 1/2-2/3 full with the plain mix, then gently pour or spoon the variation on top. Use a knife to gently 'cut' or swirl the 2 mixes together. If you end up with more of the variation than the plain, you could do some the pposite way: variation first, then swirl with plain.
I'd show you a pic of my swirled mocha mini-cheesecakes, but I can't find it...