Saturday, April 9, 2011

Yogurt cheese cakes

I had some yogurt cheese from my last batch of powdered milk yogurt and wanted to try to make a cheesecake out of it. This turned out really good. The flavor is less tangy than a regular cheesecake but super creamy and yummy.
To make the yogurt cheese all you need to do it put it in a cheesecloth bag and hang it over a bowl over night letting all the whey drip out. I let mine hang from one of the cabinet knobs. You can also put cheesecloth over a large bowl, securing it with a rubber band, and let it drain over night. There are different ways to do this posted at Everyday Food Storage. 

Yogurt Cheese Cake

8oz yogurt cheese
1/2 C sugar
1/2 tsp vanilla
1 egg

Mix together the ingredients until smooth.

6 graham crackers
1 T melted butter
Mix together and then press into the bottom of 6 muffin cups.
Pour the cheese mixture over the crust and bake at 350 for 20-25 minutes or until the middle doesn't jiggle. Refrigerate until set.

Here is the caramel sauce recipe we drizzled over it.

Caramel Sauce:
1/2 C buttermilk
2 C sugar
1/2 C butter
2 T corn syrup
2 tsp baking soda
1 tsp vanilla

In saucepan add all ingredient except vanilla and boil for about 3 minutes or until browned through. Remove from heat and add vanilla. This stuff makes a lot and is divine!!!

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