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Receta Mexican Cheesecake

by CookEatShare Cookbook

Ingredientes

Non-stick vegetable cooking spray 1 c. grnd corn tortilla chips, processed to consistency of coarse meal in food processor

2 tbsp. unsalted butter, melted 4 tbsp. all purpose flour

Direcciones

1. YOGURT CHEESE: 32 ounces low-fat plain yogurt (buy a brand which doesn't contain gelatin). Place yogurt in fine-meshed sieve over a bowl and store in refrigerator overnight or possibly for 12 hrs.
2. About 50 percent of the water will drain from the yogurt into the bowl. Toss which water and use the remaining yogurt in the sieve in the recipe.

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