Creamy Yogurt Cheesecake

in Diana's Recipe Book

Average Rating:  (total ratings: 2) [Read reviews] [Post a review]

Servings: 12

Comments: The slightly tart flavor of this cheesecake makes it a natural topped with fresh berries.

Ingredients: Graham Cracker Crust: 2 cups crushed graham crackers 1/4 cup (1/2 stick/2 oz/56g) butter, melted 2 tablespoons honey 1/2 teaspoon ground cinnamon Dash of nutmeg Filling: 16 ounces plain chevre cheese (fresh soft goat's cheese - *see note below) 1 cup plain or vanilla yogurt 3 eggs 1/4 cup milk 3 tablespoons (1 1/2 oz/43g) butter, melted 3 tablespoons honey or 5 tablespoons sugar 1 teaspoon vanilla extract Grated rind of one lemon

Instructions: Crust: Combine ingredients well and press mixture firmly onto sides and bottom of an 8-inch pie pan or cheese cake pan. Bake for ten minutes at 350° F (180°C). Cool before adding the filling. Filling: Combine and beat eggs, chevre and yogurt. Beat until smooth. Add remaining ingredients, beating until well blended. Pour into cooled crust and bake at 450°F (230°C) for 10 minutes. Turn oven down to 350°F (180°C) and bake an additional 35 to 45 minutes (until toothpick comes out clean). Cool. Tip: If desired, mix 3/4 cup sour cream or creme fraiche, 1 tablespoon honey, 1/2 tablespoon vanilla and pour over cake. Bake 5 minutes at 425°F (220°C). Let cake cool and chill well before serving. Note: If chevre cheese is not available to you, you may substitute it with fromage blanc or cream cheese. Makes 12 servings. Source: Recipe adapted from: Redwood Hill Farm Grade A Goat Dairy Sebastopol, California

Date: August 24, 2004

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County