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Chocolate Swirl Cheesecake with Raspberry Topping

The remaining Thick Yogurt is delicious spread on toast or bagels, or to top fresh fruit.

2 cups Thick Yogurt (below)

4 chocolate wafers, crushed (about 44 cup)

1 package (8 ounces) cream cheese, softened

2/3 cup sugar

¼ cup milk

2 tablespoons all-purpose flour

2 teaspoons vanilla

3 egg whites

1 tablespoon cocoa

1 teaspoon chocolate extract

Raspberry Topping (below)

Prepare Thick Yogurt. Heat oven to 300°. Spray springform pan, 9 X 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth.

Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect, being careful not to touch bottom. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven; cool 15 minutes. Prepare Raspberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Loosen cheesecake from side of pan; remove side of pan. Refrigerate any remaining cheesecake. 12 servings.


Line 6-inch strainer with basket-style paper coffee filter or double-thickness cheesecloth. Place strainer over bowl. Spoon 4 cups plain yogurt into Strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally.


1 package (10 ounces) frozen raspberries, thawed, drained and juice reserved

¼ cup sugar

2 tablespoons cornstarch

Add enough water to reserved juice to measure 1¼ cups. Mix sugar and cornstarch in 1½-quart saucepan. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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