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Creamy New York Cheesecake (Ovo Lacto)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREAMY NEW YORK CHEESECAKE (OVO LACTO)
 Categories: Digest, Nov., Cheesecakes
      Yield: 1 Servings
 
      2    (32oz) cartons Non-Fat plain
           Yogurt
    1/2 c  Honey
      2 ts Vanilla
      4 tb Arrowroot
      5    Egg whites
 
  Day before drain yogurt to make Yogurt Cheese.
  
  ( I used cheesecloth pulled tightly over a large bowl and secured the
  cheesecloth with a big rubberband just under the rim and then dumped
  the yogurt on top of the cheesecloth and let the liquid drain into
  the bowl, voila, yogurt cheese!!)
  
  Preheat oven to 300 degrees.
  
  Prepare Basic Graham Cracker Crust below in a springform pan and chill
  while preparing the cheesecake.
  
  With a rotary beater or hand mixer, beat yogurt cheese, honey,
  vanilla, arrowroot and egg whites until thoroughly blended.
  
  Pour filling into chilled graham cracker crust.
  
  Bake at 300 degrees for 60-75 minutes, until center is set and
  surface is lightly browned.
  
  Remove from oven, cool to room temperature, refrigerate several hours
  until thoroughly chilled.
  
  Posted by "Shanks, Mira L."  to the Fatfree
  Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections
  copyrighted by Michelle Dick 1994. Used with permission. Formatted by
  Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
 
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