Chocolate Yogurt Cheesecake
Yield
1 cakePrep
40 minCook
80 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| ¼ | cup |
butter
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 6 | ounces |
semi-sweet chocolate
melted and cooled, null, null |
|
| 8 | ounces |
yogurt, plain
|
|
| 3 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
light corn syrup
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 59 | ml |
butter
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
semi-sweet chocolate
melted and cooled, null, null |
|
| 231.2 | ml/g |
yogurt, plain
|
|
| 86.7 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
light corn syrup
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
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 1½ teaspoons vanilla.
Stir in melted chocolate and yogurt, blending well.
Pour batter into prepared pan. Place a 13-x 9-x2-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℉ (150℃) 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.
