Chocolate Yogurt Cheesecake Recipe

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.

Ingredients

Base

⅓ cup almond meal

¾ cup plain flour

¼ cup caster (superfine) sugar

90g butter, chopped

Filling

2 cups Greek yogurt

330 grams milk chocolate, melted, cooled

4 eggs

½ cup sugar

½ teaspoon vanilla extract

1½ tablespoons cornflour

1½ tablespoons water

Method

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.

Yogurt Cheesecake Recipe

Yogurt cheesecake 

Technically this is not a cheesecake since yogurt is not cheese. I hope the recipe naming police does not find me!

Texturally this is not quite a cheesecake either. I associate cheesecakes with having a rich dense filling. This cheeseless cheesecake has a 'lighter' filling, as the photo shows. 

Yogurt cheesecake

But it is delicious. I can imagine yogurt chocolate cheesecake will produce a better texture. I will try this next time.

If you are keeping an eye on costs, this cheesecake is cheaper since Greek or Turkish yogurt is much cheaper than cream cheese. This means you can have 3-4 slices, with no guilt. But don’t blame me if you notice the effects later.

In the photo you will see that the filling to base ratio is a bit out. I used less filling and more base.

Ingredients

Base

⅓ cup almond meal

¾ cup plain flour

¼ cup caster (superfine) sugar

90g butter, chopped

Filling

3⅓ cup Greek yogurt

4 eggs

1⅓ cups caster sugar

¼ cup lemon juice

1 tablespoon grated lemon rind

½ teaspoon vanilla extract

1½ tablespoons cornflour

1½ tablespoons water

Directions

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.

Yogurt cheesecake

Lazy Daisy Cake Recipe

Lazy Daisy Cake

At high school I lived for a year in the hostel. And that meant eating hostel food. Generally high school hostels are not renowned for putting out food that makes you jump with excitement. If you lived in a hostel, you will know what I am talking about. But I didn't dislike the food as much as other students. Maybe because I only lived for one year? Or its my taste buds.

Surely there were some dishes that even I could not stand. One that instantly comes to mind is beef olives. But there are a few dishes that I still have fond memories of. One of them was a simple plain cake with a crunchy coconut topping. I absolutely loved it. It was served in a bowl with a generous amount of custard.

I decided to search for this cake and came across lazy daisy cake, which matched the description. I don’t know where the name comes from. Perhaps a lazy lady called Daisy came up with the recipe. Irrespective of the interesting name, the cake is absolutely delicious.

My only criticism of the recipe is the level of sweetness. I used about a third less sugar than suggested by the recipe, and it was still really sweet. Next time I will use even less sugar.

Adopted from King Arthur Flour

Ingredients

Cake

2 large eggs

¾ cup sugar (original recipe suggests 1 cup)

1 cup Flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

1½ tablespoons butter

Topping

¼ cup unsalted butter

¼ cup brown sugar (original recipe suggests ½ cup + 2 tablespoons)

¼ cup milk

1 cup flaked coconut

Method

1.     In a mixing bowl, beat the eggs till frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt.

2.   In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine.

3.      Pour the batter into the prepared pan. Bake at 175°C/350°F for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so.

4.      To make the topping: Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine. Pour the topping over the warm cake, and place under a broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling.

Lazy Daisy Cake