Maple-Cinnamon Yogurt Cheesecake
Reserve 3 tablespoons yogurt for crust. Cover; chill.Advertisement
Line a large colander with a double thickness of 100 percent cotton cheesecloth and place over a large bowl. Spoon remaining yogurt into the colander. Cover and chill for at least 24 hours or up to 36 hours. Discard the liquid (whey) in the bowl. Wrap thickened yogurt (the yogurt cheese) in plastic wrap; chill up to 24 hours.
For the crust:
Lightly coat a 9-inch pie plate with cooking spray. In bowl, mix crumbs, melted butter,1 tablespoon maple syrup, cinnamon, and the 3 tablespoons reserved yogurt.
Pat crust mixture firmly and evenly into bottom and up sides of pie plate. Bake the crust in a 350 degree F oven 15 minutes or until golden. Cool completely on a wire rack.
Mix the drained yogurt and the 1/2 cup maple syrup. Spoon into cool crust. Cover and chill in refrigerator for 2 hours. Serve with sliced fruit and fresh berries, if you like. Makes 8 servings.
We used Dannon yogurt for this recipe. To check your yogurt for gelatin, look at the ingredients list on the label. Yogurt with gelatin won't drain to make a cheeselike filling. The longer yogurt drains, the firmer the cheesecake filling will be.
Prepare as above, except lightly coat eight 6-ounce custard cups with cooking spray. Prepare crust as directed. Set 1/4 cup of the crust mixture aside. Press remaining crust mixture into bottoms of individual cups. Bake and cool crusts as above. Divide filling mixture between individual cups. Serve with the sliced fruit and fresh berries, if you like, and sprinkle the cheesecake tops with the reserved 1/4 cup crust mixture.