cream cheese, softened
zero calorie sweetener, powdered
chobani greek yogurt (plain)
1Pre-heat oven to 300° Grease 9 inch spring-form pan. Cover the bottom of the pan with aluminum foil to keep water out. Place in larger pan, such as a roasting pan. (This will be the hot-water bath)
2In a large bowl, beat cream cheese and sweetener until soft and creamy, about two minutes with a hand mixer. This will depend on how soft your cream cheese is to begin with.
3Add the two single-serving yogurts. (If not using single serving (5.3 oz) yogurts, measure out 1 1/2 cups. ) Stir until well combined.
5Mix in one egg at a time. Stir in until just combined. Over stirring will result in a cracked top on your cheesecake.
6Pour custard into prepared spring-form pan. Fill larger pan with hot (100° or higher) water. Place in pre-heated oven. Cook for 40 minutes. Cake will be jiggly when done.
7Remove from oven and let cool at room temperature for 30 minutes. Place in refrigerator for at least 4 hours, preferably over night.