YOGURT CHEESECAKE | A: OK | AB: OK | B: OK | O: A
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A: HB | AB: HB | B: HB | O: NB
| A: N | AB: N | B: N | O: N
| A: O | AB: N | B: N | O: O
| A: N | AB: HB | B: HB | O: R
| A: HB | AB: HB | B: N | O: N
| A: U | AB: U | B: U | O: U
| A: U | AB: U | B: U | O: U
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: A
| A: U | AB: U | B: U | O: U
| A: N | AB: HB | B: HB | O: A
| A: U | AB: U | B: U | O: U
| A: U | AB: U | B: U | O: U
| A: U | AB: U | B: U | O: U
| |
- You may want to keep it in the fridge while it drains, depending on your weather. You will 4 cups of yogurt to get 2 cups of yogurt cheese.
Preheat oven to 325F (160C). Spray a 9 or 10 inch pan well with Spray and Cook or equivalent (PAM?).
Crumb the ricecakes. Melt the ghee. Mix with ricecake crumbs and press into the pan. In a blender, combine, in this order, the eggs, yogurt, lemon juice and lemon zests. Blend till very smooth and creamy.
Add the yogurt cheese, sugar, and extracts. Blend till smooth and combined. Finally, add the ricotta and flour and blend again till mixture resembles thick cream.
. Do not eat any at this point or you will never stop.
Spoon into the prepared dish, bang on table to remove air bubbles then bake for 45 to 60 minutes, till firm and slightly brown at the edges. Let cool for at least one hour, then chill 4 hours or overnight.
Serves about 10 to 12, depending on size of slice.
Submitted by: ER4YT-A Archives
Copyright 2000 by ER4YT Recipe Project