Ingredients
NORMA WRENN; NPXR56B
1 cup chocolate wafer crumbs
1/4 cup butter, melted
16 oz cream cheese, softened
1 cup sugar
3 eggs
1 1/2 tsp vanilla
6 oz semisweet chocolate, melted and cooled
8 oz yogurt, plain
3 oz semisweet chocolate
2 tbsp butter
1 tbsp light corn syrup
1/2 tsp vanilla
Directions
Combine crumbs and melted butter; press firmly into the bottom of an
8-inch springform pan. Chill. Combine cream cheese and sugar in a
medium bowl. Beat at medium speed of an electric mixer until mixture
is smooth and well blended. Add eggs, one at a time, beating after
each addition. Add 1-1/2 teaspoons vanilla. Stir in melted chocolate
and yogurt, blending well. Pour batter into prepared pan. Place a
13-x 9-x 2-inch baking pan on lower rack of oven. Pour water into pan
to a depth of 1 inch. Place cheesecake on middle rack of oven. Bake
at 300 degrees for 1 hour and 20 minutes or until cheesecake is set.
Turn oven off, and partially open oven door; let cake cool in oven.
Combine chocolate, 2 tablespoons butter, corn syrup and 1/2 teaspoon
vanilla in a saucepan. Cook over medium heat until melted; cool
slightly. Spoon glaze over cheesecake; chill at least 8 hours.
SOURCE: Unbearably Good! Junior Service League of Americus, Georgia
America's Best Recipes; A 1988 Hometown Collection; Oxmoor House.
Servings: 10 servings
Chocolate Yogurt Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written recipes as an idea can be observed way back into the distant past, in truth as far as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move on, there are two interesting recipe books which appeared in the 14th Century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is popular today, but rather accounts of the types of meals served to the nobility of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and spices led to an eruption in recipe publications, many of which still exist in private libraries. During the next few centuries, the powerful families of Europe tried to serve up the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books were starting to become popular mostly as a result of more people being able to read, people having more spare time and disposable income. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Yogurt Cheesecake recipe.
