• Assorted fresh fruit (garnish)
  • 1/4 teaspoon almond extract
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup liquid egg substitute
  • 2 tablespoons cornstarch
  • 2 tablespoons graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • YOGURT CHEESE (recipe follows)


  • 1. Prepare YOGURT CHEESE.
  • 2. Heat oven to 300°F. Sprinkle graham cracker crumbs on bottom of 8-inch springform pan. Gently whisk YOGURT CHEESE, sugar, cocoa and cornstarch in medium bowl until well blended. Add egg substitute, vanilla and almond extract; stir until blended. Pour into prepared pan.
  • 3. Bake 55 to 60 minutes or until edges are set. Remove from oven to cooling rack. Cool 30 minutes. With knife, loosen cake from side of pan; cool to room temperature. Remove side of pan. Refrigerate several hours before serving. Garnish with fruit. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • YOGURT CHEESE: Use four 8-oz. containers vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth; discard liquid.

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