Wednesday, August 05, 2009
You have to love food with a rhyming name. This recipe was inspired by an old favorite from Red Butte Cafe in Salt Lake City - formerly one of my favorite places, although it's been less wonderful the last couple of times I've been there.
Anyway, I made this up on Sunday for dessert when it was still way too hot to bake. It has cooled down this week, thank goodness, but I still think I might make this (or some variant on it) again soon. It is very, very intense and chocolaty. The kind of thing that makes some people say, "That's too rich," and makes me say, "Seconds, please."
Aztec No-bake Cheesecake
1 package cinnamon graham crackers, crushed fine
3 tbsp. butter, melted
1 8-oz. package reduced-fat cream cheese
1 6-oz container smooth yogurt - vanilla, orange or lemon flavor
1/2 c. cocoa powder
1/2 c. white sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 12-oz. package dark chocolate chips
1 12-oz. can evaporated milk
1 tbsp. butter
1 tsp. vanilla
1 tiny pinch hot chili powder or cayenne pepper, or to taste
Extra ground cinnamon to garnish (sprinkle)
In a 9-inch pie pan, mix cracker crumbs and butter with a fork. Press to form crust. Refrigerate.
Using an electric mixer, beat together cream cheese and yogurt until well blended. Incorporate other ingredients on slow speed. Pour into crust. Refrigerate.
In a heavy-bottomed saucepan, combine chocolate and evaporated milk. Heat over medium heat, stirring constantly, until smooth. Remove from heat. Add butter, vanilla and chili or cayenne and stir them in. This is a hot fudge sauce, by the way. Pour about 2/3 of it over the pie. Save the rest for your next ice cream sundae.
Sprinkle cinnamon very lightly on top of the pie. Refrigerate at LEAST two hours. Overnight is better, if you can wait that long.
So I am now thinking I could double the yogurt and cream cheese, eliminate the fudge layer, and make a perfectly respectable lemon no-bake cheesecake to serve with strawberries (which are almost done for the summer - I stopped by my strawberry stand today and they say they are going to close August 13. Sad!)
Honestly, I was surprised to see how well it set up. Way too easy.