Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer
over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated,
until cheese reaches desired consistency.
Discard the whey (liquid). Store in covered container in refrigerator.
Part 1: Heat oven TO 350 degrees F. Spray 8-inch springform pan with cooking
spray. Fill a 13 x 9 x 2-inch pan halfway with hot water. Place in oven on shelf
below where chocolate cheesecake will be placed. This will prevent the top of cheesecake
In small bowl, combine all crust ingredients. Press onto bottom and part-way
up sides of pan. Set aside.
Part 2: In food processor or blender, combine egg whites, sugar, ricotta,
cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute
until smooth and thick. Pour into crust.
Bake for 30 to 35 minutes until filling is
just set (center will jiggle slightly). Turn off oven and leave cake in closed oven
5 minutes longer.
Remove from oven and cool about an hour on wire rack.
refrigerate at least 3 hours before serving.