Creamy New York Cheesecake (Ovo Lacto)

• 2 cartons yogurt, non-fat plain, 32 ounces
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 4 tablespoons arrowroot flour
• 5 each egg whites

1. Day before drain yogurt to make Yogurt Cheese.
2. Use 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.
3. Preheat oven to 300F (150C).
4. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake.
5. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended.
6. Pour filling into chilled graham cracker crust.
7. Bake at 300F (150C) for 60 to 75 minutes, until center is set and surface is lightly browned.
8. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.

cartons yogurt, honey, vanilla, arrowroot flour, egg whites

Taken from recipeland.com/recipe/v/creamy-new-york-cheesecake-ovo--40432 (may not work)