(Desserts) Chocolate Espresso Yogurt Cheesecake
 Chocolate Espresso Yogurt Cheesecake Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 150.6
- Total Fat: 6.7 g
- Cholesterol: 36.1 mg
- Sodium: 59.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.0 g
- Protein: 5.7 g
View full nutritional breakdown of (Desserts) Chocolate Espresso Yogurt Cheesecake calories by ingredient
Number of Servings: 16
Ingredients
-
Crust==
# Snack Mandel Almonds, 150 gram
# Yogurt, 45 grams
# Espresso powder, 5 grams
# Egg white, 1 serving
Filling==
# Cocoa, dry powder, unsweetened, 20 grams
# Espresso powder, 10 grams
# Cornstarch, 16 grams
# Splenda, 4 Tbsp
# Yogurt Goat, Greek 1.5% (Ez Bio-Organic), 400 gram
# Cheese Cottage , 200 gram
# Coffee liqueur, 2 Tbsp
Egg, fresh, 3 medium
# Vanilla, 2 pods
# Egg white, 2 serving
# Lemon juice, 1/4 tsp
# Sugar powder, 50 grams
# Chocolate Dark, 160 gram
Directions
# Preheat oven to 175 degrees C.
# In a medium bowl, mix together cracker crumbs, coffee powder, and applesauce. Press mixture firmly into a 9 inch pie pan.
# Bake in preheated oven for 5 minutes.
Filling==
Reduce heat to 135C.
Mix espresso powder, cocoa, 4 Tbsp splenda and cornstarch.
Beat cheese and yogurt at medium speed with an electric mixer until light and fluffy; gradually add liqueur and dry mix, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in 2 teaspoons vanilla. (Do not over mix.)
Beat egg whites with lemon juice on low speed, increase speed and add powder sugar 1 Tbsp at a time. Beat till soft peeks. Fold into cheese batter.
Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake in a water bath, at 300° for ~45 min or until set. Cool on a wire rack 1 hour.
Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.
Number of Servings: 16
Recipe submitted by SparkPeople user RYEAXL1.
# In a medium bowl, mix together cracker crumbs, coffee powder, and applesauce. Press mixture firmly into a 9 inch pie pan.
# Bake in preheated oven for 5 minutes.
Filling==
Reduce heat to 135C.
Mix espresso powder, cocoa, 4 Tbsp splenda and cornstarch.
Beat cheese and yogurt at medium speed with an electric mixer until light and fluffy; gradually add liqueur and dry mix, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in 2 teaspoons vanilla. (Do not over mix.)
Beat egg whites with lemon juice on low speed, increase speed and add powder sugar 1 Tbsp at a time. Beat till soft peeks. Fold into cheese batter.
Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake in a water bath, at 300° for ~45 min or until set. Cool on a wire rack 1 hour.
Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.
Number of Servings: 16
Recipe submitted by SparkPeople user RYEAXL1.