Selam everybody ...... Merhaba from Turkey....
I was happy with my previous experiment using "cheese" from drained yogurt. I made a delish "cheese" souffle that now become 'most request' in my family ^,^
To make this Cheesecake, you need to drain plain thick yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before. From 1 kg yogurt I get about 860 ~ 900 gr drained yogurt 'Cheese' (it depends the thickness of yogurt you use)
If you using electric oven which has two side heat source (up and down heat source) be careful not to burn the surface-like I did here-to perform more beautiful good looking cheesecake. Recognize your oven to produce correct heat (even your oven has temperature setting). You might need to cover lightly your cheesecake with aluminium foil when you notice it's going to burn much.
But even my cheesecake surface is slightly burnt, it doesn't affect the silky and delish taste of this everybody's favorite dessert. With various jam topping, you and family can enjoy each personal taste.
Maybe you would think that cheesecake made of yogurt has too much sourness taste in result...well...One thing I can say that each yogurt product has different quality and sourness. In Turkey we have few kind of yogurt for example; kaymaklı or kaymaksız. Kaymaklı is more creamy and less sourness than kaymaksız. And mostly turkish yogurt are very thick compare yogurt products I found in Indonesia which mostly thinner.
But again... it's back to your personal palate and taste.