Chocolate orange cheese cake

  • Time cooking time: 1 hour 10 minutes
  • Yield Serves: 10


    3 cups plain yogurt
    1/2 cup Graham cracker crumbs
    1 cup sugar
    3/4 cup sifted cocoa
    1 tablespoon cornstarch
    1 8-ounce package light cream cheese, softened
    2 eggs
    2 egg whites
    1 tablespoon finely grated orange rind
    2 cans (10-ounce each) mandarin orange segments, drained


    Line a large sieve with a double layer of cheesecloth; set sieve over bowl.
    Pour yogurt into sieve; let drain in refrigerator 4 to 6 hours or until yogurt remaining in sieve measures 2 cups. Discard liquid in bowl.
    Spray base and sides of 8-inch springform pan with nonstick baking spray.
    Sprinkle cracker crumbs evenly over base of pan; set aside. Stir together sugar, cocoa and cornstarch.
    Using electric mixer, beat cream cheese until smooth.
    Beat in eggs and egg whites one at a time, beating well after each addition.
    Slowly blend in cocoa mixture and orange rind until combined.
    Whisk in yogurt until smooth.
    Pour cheesecake mixture into prepared pan. Bake for about 1 hour and 10 minutes, until cheesecake is just set but centre still jiggles slightly. Turn oven off.
    Run a sharp knife around edge of pan to loosen. Leave cheesecake in oven with door closed for 1 hour. Remove from oven. Place on wire rack; let cool completely. Refrigerate, covered, until chilled. Release sides of pan; place cheesecake on serving plate.
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