Chocolate yogurt cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chocolate wafer crumbs |
| ¼ | cup | Butter; melted |
| 16 | ounces | Cream cheese; softened |
| 1 | cup | Sugar |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 6 | ounces | Semisweet chocolate; melted and cooled |
| 8 | ounces | Yogurt; plain |
| 3 | ounces | Semisweet chocolate |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Light corn syrup |
| ½ | teaspoon | Vanilla |
Directions
NORMA WRENN; NPXR56B
Combine crumbs and melted butter; press firmly into the bottom of an 8-inch springform pan. Chill. Combine cream cheese and sugar in a medium bowl. Beat at medium speed of an electric mixer until mixture is smooth and well blended. Add eggs, one at a time, beating after each addition. Add 1-½ teaspoons vanilla. Stir in melted chocolate and yogurt, blending well. Pour batter into prepared pan. Place a 13-x 9-x 2-inch baking pan on lower rack of oven. Pour water into pan to a depth of 1 inch. Place cheesecake on middle rack of oven. Bake at 300 degrees for 1 hour and 20 minutes or until cheesecake is set.
Turn oven off, and partially open oven door; let cake cool in oven.
Combine chocolate, 2 tablespoons butter, corn syrup and ½ teaspoon vanilla in a saucepan. Cook over medium heat until melted; cool slightly. Spoon glaze over cheesecake; chill at least 8 hours.
SOURCE: Unbearably Good! Junior Service League of Americus, Georgia America's Best Recipes; A 1988 Hometown Collection; Oxmoor House.