I’m not sure what to call this. Yogurt-cake just doesn’t sound appetizing. So for now, it’s still a cheesecake.
I made this “cheesecake” with plain yogurt, no cream cheese. I made one earlier that was 1/2 yogurt, and it was AMAZING. This one was really good too, a bit more tangy, though. Would I make it again? Yes. But with a few modifications. I would sweeten the raspberries more. Also, my chocolate got a little bit grainy and affected the texture of the cheesecake. (I’ve always been bad at melting chocolate!)
The secret to making this is to drain the yogurt. (Thanks mom!) All you need is a coffee filter and a strainer of sorts. I used a ceramic coffee pot.. thing. I’m not sure what it is, but it worked! Strained yogurt is AMAZINGLY good. It is like Greek Yogurt, which is really expensive. Don’t throw out the drained liquid, either. It’s great to use in breads or muffins. (I did both =) ) and is full of vitamins. It’s best to leave the yogurt (covered) in the fridge overnight, to get the most liquid out of it.
Raspberry Chocolate “Cheesecake”
- 16oz (2c.) Drained Plain Yogurt
- 2 eggs
- 1/2c Sugar
- 1/2 Tsp Vanilla
- Raspberry Preserves
- Melted Chocolate
- 1 Oreo Crust 9″
Mix eggs, sugar, yogurt and vanilla and blend well. Pour 1/3 of batter into the oreo crust, swirl raspberry preserves and melted chocolate. Pour another 1/3 of the batter in and swirl in more chocolate and raspberry. Top it off with the same.
Bake at 350 degrees for ~40 minutes then let cool overnight (or 8 hours.)