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Maple-Cinnamon Yogurt Cheesecake
 
Ingredients
5  cups plain yogurt with no gelatin  (about 2-3/4 pounds)
   Nonstick cooking spray
1-1/4  cups graham cracker crumbs
3  tablespoons butter or margarine, melted
1  tablespoon pure maple syrup
1/4  teaspoon ground cinnamon
1/2  cup pure maple syrup
   Sliced fruit and fresh berries (optional)

Directions
1. Reserve 3 tablespoons yogurt for crust. Cover; chill. 

2. Line a large colander with a double thickness of 100 percent cotton
cheesecloth and place over a large bowl. Spoon remaining yogurt into the
colander. Cover and chill for at least 24 hours or up to 36 hours.
Discard the liquid (whey) in the bowl. Wrap thickened yogurt (the yogurt
cheese) in plastic wrap; chill up to 24 hours. 

3. For the crust: Lightly coat a 9-inch pie plate with cooking spray. In
bowl, mix crumbs, melted butter,1 tablespoon maple syrup, cinnamon, and
the 3 tablespoons reserved yogurt. 

4. Pat crust mixture firmly and evenly into bottom and up sides of pie
plate. Bake the crust in a 350 degree F oven 15 minutes or until golden.
Cool completely on a wire rack. 

For filling: Mix the drained yogurt and the 1/2 cup maple syrup. Spoon
into cool crust. Cover and chill in refrigerator for 2 hours. Serve with
sliced fruit and fresh berries, if you like. Makes 8 servings. 

Individual Cheesecakes: Prepare as above, except lightly coat eight
6-ounce custard cups with cooking spray. Prepare crust as directed. Set
1/4 cup of the crust mixture aside. Press remaining crust mixture into
bottoms of individual cups. Bake and cool crusts as above. Divide
filling mixture between individual cups. Serve with the sliced fruit and
fresh berries, if you like, and sprinkle the cheesecake tops with the
reserved 1/4 cup crust mixture. 

Note:  To check your yogurt for gelatin, look at the ingredients list on
the label. Yogurt with gelatin won't drain to make a cheese-like
filling. The longer yogurt drains, the firmer the cheesecake filling
will be.

 
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