Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!swrinde!elroy.jpl.nasa.gov!ncar!news.miami.edu!mthvax!recipes
From: lmfortin@watyew.uwaterloo.ca (Lise M. Fortin)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Chocolate Cheesecake
Summary: orig. subject: Yogurt Cheesecake
Keywords: recipe OVO-LACTO
Message-ID: <1991May16.194835.13556@mthvax.cs.miami.edu>
Date: 10 May 91 21:42:21 GMT
Followup-To: rec.food.veg
Organization: University of Waterloo
Lines: 54
Approved: aem@mthvax.cs.miami.edu


The following is my tried and true chocolate cheesecake recipe.  It can
be used for other flavors, just omit the appropriate ingredients and
add others.  It takes some time to make, but is well worth it.

CHOCOLATE CHEESECAKE

Crust:

1 cup	   Graham wafer crumbs
1/4 cup	   cocoa powder
2 tbsp	   granulated sugar
1/3 cup	   butter, melted.

In a bowl combine crumbs, powder, and sugar.  Stir in butter.  Press
into a buttered 8-9" springform pan.  Chill in fridge while making
filling.

Filling:

750g	   Drained Yogurt (see below)
1/2 cup	   granulated sugar
2	   eggs, large
1 tsp	   vanilla flavoring
1/2 tsp	   almond flavoring
6 oz	   semi-sweet chocolate, melted

In a bowl mix yogurt and sugar, until smooth.  Beat in eggs one at a
time, on low speed.  Add chocolate and flavorings.  Mix well.

Pour filling into crust.  Bake at 350F for 1 hour.  Turn off oven and
leave cake in oven for an extra hour.  Remove and let cool to room
temperature.  Refrigerate for 12-24 hrs.

This cheesecake freezes well.


DRAINED YOGURT

Take a 1kg container of yogurt.  With a knife, make several cuts in the
yogurt, approximately 1" apart.  Turn the container 90 degrees and
repeat. (You're trying to create 1" cubes of yogurt)  Dump the yogurt
Into a coffee filter (or strainer lined with paper towel, or some other
type of filtering set up)  Put this in the fridge, and let the whey
drain off overnight.  The result is approximately 500g of drained
yogurt.  It looks like a very soft cream cheese and can be used as a
low fat substitute in many recipes.

Hints: the lower the fat content of the yogurt, the more whey will
       drain off.


Enjoy!
Lise M. Fortin