"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yogurt Cheesecake Recipe

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This recipe for Yogurt Cheesecake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 21, 2007


1 c chocolate wafer crumbs
1/4 c butter, melted
2 pkg (8oz)cream cheese, at room temperature
1 c sugar
3 eggs, at room temperature
1 1/2 tsp vanilla
6 sq (1oz) semisweet chocolate, melted and cooled
1 c plain yogurt
Chocolate Glaze
3 sq (1oz) semisweet chocolate
2 tbsp butter
1 tbsp corn syrup
1/2 tsp vanilla

Mix crumbs with butter until blended. Press firmly onto bottom of well greased 8 inch springform pan; chill. In large bowl beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in chocolate and yogurt until well blended. Pour onto prepared crust. Mean while place a pan of water on bottom oven rack; place cheescake on middle rack in preheated 300 oven. Bake 50 to 60 minutes or until edges of cake pull away slightly from sides of pan. (Do not open oven door during baking.) Turn off heat; let cake cool in oven with door ajar. Run thin blade between cake and pan; carefully remove sides of pan. Place cake on serving plate. Spread glaze on top, creating pattern with back of spoon. Chill several hours or overnight. Garnish with rose or whipped topping.
Chocolate Glaze;
In small saucepan over low heat stir chocolate, butter, corn syrup and vanilla until chocolate and butter melt and mixture is smooth. Remove from heat; cool slightly before using.




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