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Chocolate-Yogurt Cheesecake Recipe
|Chocolate wafers||16 , crumbled|
|Cream cheese||16 Ounce, softened at room temperature (2 Packages, 8 Ounce Each / 480 Gram)|
|Sugar||240 Milliliter (1 Cup)|
|Eggs||3 (At Room Temperature)|
|Semi sweet chocolate||6 Ounce, cooled (6 Squares, 1 Ounce Each)|
|Plain non fat yogurt||240 Milliliter (1 Cup)|
|Semi sweet chocolate||2 Ounce, melted (2 Squares, 1 Ounce Each)|
|Butter||30 Milliliter, melted (2 Tablespoon)|
|Corn syrup||15 Milliliter (1 Tablespoon)|
|Vanilla||1⁄2 Teaspoon (3 Milliliter)|
|White chocolate||2 Ounce (60 Gram)|
Serving size: Complete recipe
Calories 7388 Calories from Fat 3298
% Daily Value*
Total Fat 375 g577.1%
Saturated Fat 190.4 g951.8%
Trans Fat 0 g
Cholesterol 1273.1 mg
Sodium 6550.4 mg272.9%
Total Carbohydrates 969 g323%
Dietary Fiber 34.5 g137.8%
Sugars 636.5 g
Protein 112 g224.7%
Vitamin A 148% Vitamin C 28.7%
Calcium 85.7% Iron 222.9%
*Based on a 2000 Calorie diet
Press the mixture onto the bottom and against the sides of an 8-9-inch spring-form pan.
Preheat oven to 300°F (150°C).
Filling: Cream together the cream cheese and sugar.
Stir in the eggs, then add the vanilla, melted chocolate and yogurt, and stir until all the ingredients are combined.
Spoon the mixture into the crust.
Place the cheesecake on the middle rack of the oven and place a pan of water on the bottom rack.
Bake 50-60 minutes.
Do not open the oven door while the cheesecake is baking.
Turn off oven; allow the cake to cool in the oven with the door ajar.
Glaze: Mix the chocolate, butter, corn syrup and vanilla together while the chocolate and butter are still warm.
Allow the glaze to cool, then spread on top of the slightly cooled cheesecake.
For a decorative feathered effect, melt the white chocolate.
Using a pastry tube, pipe lines of white chocolate across the still-warm glaze, and then drag a knife across the lines to create a pattern.