Cocoa Cheesecake RecipeOrigin: America Period: Modern |
Ingredients:
500g low-fat vanilla yoghurt 
Cocoa Cheesecake Preparation:Method:Line two colanders with a double sheet of muslin or cheesecloth then place the yoghurt in one and the rocotta cheese in the other. Set in a bowl then refrigerate for 24 hours to drain. When ready, sprinkle the chocolate wafer crumbs in the base of a 22cm diameter springform cake tin. Add the drained ricotta cheese to a food processor and purée for about 6 minutes, or until very smooth. Add the drained yoghurt along with the egg whites, sugar, cocoa powder, flour and vanilla extract and mix for 3 minutes. Spoon the cheese mixture over the crumbs then transfer to an oven pre-heated to 160°C and bake for 50 minutes, or until the edges of the cheesecake are set. Turn the oven off, prop the door ajar with a wooden spoon and leave over night until the cake is completely cold. Chill for at least 2 hours in the refrigerator, remove the sides of the cake tin then garnish with the whipped topping and strawberries before serving. |
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