Sorry it's taken me so long to get back to you, I never tried this recipie, but sounded like it was up your alley for a low fat Cheesecake. Let me know how it worked out for you.
LOW FAT CHEESECAKE
32 OUNCES LOW FAT PLAIN YOUGURT
2 8oz PACKAGES NON FAT CREAM CHEESE
1 CUP SUGAR
4 EGG WHITES(LIGHTLY BEATEN)
2 TBSP. FLOUR
2 TSP. VANILLA
USING A LAYERED CHEESECLOTH, STRAIN THE WHEY FROM THE 32 OUNCES OF YOUGURT OVERNIGHT.
PRE-HEAT OVEN TO 300 DEGREES AND PLACE A PVEN SAFE DISH CONTAINING WARM WATER ON THE LOWEST RACK IN YOU OVEN TO PROVIDE STEAM.
IN LARGE MIXING BOWL CREAM TOGETHER THE CREAM CHEESE AND SUGAR. FOLD IN THE STRAINED YOUGURT, EGG WHITES, FLOUR AND VANILLA UNTIL WELL COMBINED.
POUR INTO A NON-STICK 9" SPRINGFORM PAN AND BAKE ON THE HIGHEST RACK IN YOUR OVEN FOR 1(ONE) HOUR. tURN OFF OVEN AND ALLOW THE CHEESECAKE TO COOL 30 MINUTES WITH THE DOOR AJAR. REMOVE AND CHILL AT LEAST TWO HOURS OR OVERNIGHT.
SERVE WITH STRAWBERRY,BLUEBERRY OR YOUR FAVORITE FRUIT TOPPING SPOONED OVER INDIVIDUAL SLICES.