|Chocolate Yogurt Cheesecake|
I made a Yogurt Cheesecake previously and commented that technically it was not a cheesecake since yogurt is not cheese. And texturally it was not quite a cheesecake either. Nevertheless it was delicious. However, from the texture perspective, this chocolate cheesecake more closely resembles a cheesecake texture. And the taste is fantastic.
And this version of cheesecake is cheaper since Greek or Turkish yogurt is much cheaper than cream cheese. I still stand behind the comment I made on the Yogurt Cheesecake Recipe post, you can have 3-4 slices, with no guilt. But don’t blame me if you notice the effects later.
⅓ cup almond meal
¾ cup plain flour
¼ cup caster (superfine) sugar
90g butter, chopped
2 cups Greek yogurt
330 grams milk chocolate, melted, cooled
½ cup sugar
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water
1. To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms.
2. Line the base of a 20cm-round springform tin with baking paper. Place the base mixture into the base and flatten. Bake at 150°C/350°F until light golden, about 12-15 minutes.
3. To make the filling, mix cornflour and water until there are no lumps, Add the rest of the ingredients and beat until the batter is smooth.
4. Pour batter over the base and bake at 160°C/325°F until the centre is almost set, about 40-50 minutes.
5. Remove from oven and run a metal spatula around the rim of the pan to loosen the cheesecake. This helps prevent cracking. Let the cheesecake cool for about 20-25 minutes before covering and placing in the refrigerator. Refrigerate for 4 to 6 hours or overnight before serving.