Chocolate Yogurt Cheesecake

Recipe by Grace Fung
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare YOGURT CHEESE (recipe follows).
  • Preheat oven to 300°F.
  • Sprinkle graham cracker crumbs on the bottom of a 8-inch springform pan.
  • In medium bowl with whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended.
  • Add eggs, vanilla and almond extract; stir until blended.
  • Pour into prepared pan.
  • Bake in oven for 55 to 60 minutes or until edges are set.
  • Remove from oven to cooling rack.
  • Cool 30 minutes at room temperature.
  • With knife, loosen cake from side of pan.
  • Refrigerate before serving.
  • Garnish with fruit, if desired.
  • YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.
  • Spoon yogurt into prepared colander; cover with plastic wrap.
  • Refrigerate until liquid no longer drains from yogurt, about 24 hours.
  • Remove yogurt from cheesecloth; discard liquid.
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