Ingredients
-
32
-
2
-
1/2
-
1/4
-
2
-
2
-
1 1/2
-
1/4
-
-
-
-
-
-
-
Directions
Chocolate Yogurt Cheesecake, A delightful alternative from Hershey to regular cream cheese cakes (Time for draining yogurt not included in prep time), As far as taste goes, it wasn’t bad, it had a satisfiable chocolate taste However, the texture was not very much like a cheesecake, I was expecting it to be creamier but there really wasn’t much of a creamy texture to it The cornstarch in it gives it somewhat of a chalky texture Overall it was an ok desert, but would not make again , I’m very sorry to say, I didn’t like this at all I followed the directions very carefully, but it didn’t turn out well I cooked it an extra 10 minutes, but the center just didn’t set up and all I can taste is yogurt It doesn’t taste a anything like a cheesecake to me, it just tastes like the Yoplait chocolate whipped yogurt I had very high hopes for this one, but I will definitely not be making this again
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Steps
|
1
Done
|
Prepare Yogurt Cheese (recipe Follows). |
|
2
Done
|
Preheat Oven to 300f. |
|
3
Done
|
Sprinkle Graham Cracker Crumbs on the Bottom of a 8-Inch Springform Pan. |
|
4
Done
|
in Medium Bowl With Whisk, Gently Mix Yogurt Cheese, Sugar, Cocoa and Cornstarch Until Well Blended. |
|
5
Done
|
Add Eggs, Vanilla and Almond Extract; Stir Until Blended. |
|
6
Done
|
Pour Into Prepared Pan. |
|
7
Done
|
Bake in Oven For 55 to 60 Minutes or Until Edges Are Set. |
|
8
Done
|
Remove from Oven to Cooling Rack. |
|
9
Done
|
Cool 30 Minutes at Room Temperature. |
|
10
Done
|
With Knife, Loosen Cake from Side of Pan. |
|
11
Done
|
Refrigerate Before Serving. |
|
12
Done
|
Garnish With Fruit, If Desired. |
|
13
Done
|
Yogurt Cheese: Line Non-Rusting Colander or Sieve With Large Piece of Double Thickness Cheesecloth or Large Coffee Filter; Place Colander Over Deep Bowl. |
|
14
Done
|
Spoon Yogurt Into Prepared Colander; Cover With Plastic Wrap. |
|
15
Done
|
Refrigerate Until Liquid No Longer Drains from Yogurt, About 24 Hours. |
