Yep, I did try making cheesecake again. This time I didn't follow the filling recipe exactly. I did some research into substituting plain nonfat yogurt for sour cream. Apparently, you need to make cheese out of the yogurt first (i.e., drain the whey out of the yogurt), so I got out my yogurt cheese maker and put 3 cups of yogurt in it (the cheesecake recipe calls for 24 oz (3 cups) of sour cream, and that made too much filling). Yes, I have a yogurt cheese maker. A yogurt cheese maker is a fine mesh strainer that allows the whey (the liquid that appears when you let yogurt sit in the fridge for awhile) to separate from the curds (milk solids) in the yogurt. [So, all of y'all thinking that Little Miss Muffet was eating cottage cheese, she might have been eating yogurt instead.] Anyway, you let the yogurt drain at least 2 hours to thicken it (refrigerated and sealed up). I had put the yogurt in the maker a couple of days before (the longer the yogurt's in the strainer, the thicker it gets; however, it maxes out after about 24 hours). The result was about 1 cup of yogurt cheese.
I followed the recipe for all the other filling ingredients, except I substituted the 1 cup of yogurt cheese for the 3 cups of sour cream. I also didn't try to put all of the filling I made into the 9 inch by 3 inch springform pan. I had to throw away about 2 cups of filling. Here's the result:
I had the YAVs from the Tool Shed over to taste test it. They enjoyed it. It wasn't the best cheesecake I'd ever tasted, but I was proud that it didn't turn out to be the disaster that the first attempt was. I've decided that the recipe was meant for a larger springform pan than 9x3.
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