Instructions: Combine yogurt cheese, sugar and cornstarch. Add eggs and mix gently with a fork or wire whisk. Pour into an 8-inch pie pan or 7-inch springform pan.

Bake in a pre-heated 325 degree oven for 20 to 25 minutes (pie pan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.

Serves 8.

Note: The cheesecake will be firmer if you drain the yogurt up to 24 hours and/or add cornstarch. Yogurt cheese may be kept in a covered container in the refrigerator until you have enough for the recipe.

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