This yogurt is as close to baked cheesecake as you’re going to get without turning on the oven! Serve with your favorite cheesecake topping, such as chocolate syrup, Dulce de Leche (see Chapter 17), or a fruit sauce. You can’t go wrong!
INGREDIENTS: YIELD: 1 QUART
- 2 cups Greek yogurt
- 1 cup plain whole-milk yogurt
- 8 ounces cream cheese, softened
- ⅔ cup sugar
- ¼ cup light corn syrup
- 2 teaspoons vanilla extract
INSTRUCTIONS:
- Place all ingredients in a blender or food processor, and blend until smooth.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
Dessert of Champions?
Historians believe that cheesecake may hail from ancient Greece, and was even served to Olympians at the first Olympic Games in Greece in 776 B.C. Today, July 30 is celebrated in America as National Cheesecake Day. Many towns across the country celebrate cheesecake on this day with a festival of their own, including Chicago’s Eli’s Cheesecake Festival.
