1cupgreek yogurt250 grams, divided, I used regular yogurt not fat- free
1/2tablespoonlemon juice6 grams
2ouncessemi sweet chocolate melted60 grams
Pre-heat oven to 350 degrees (180 degrees celsius)
FOR THE CRUST
Combine crumbs and melted butter, press down on 5 medium- sized lightly greased tart pans. Set aside.
FOR THE FILLING
In a large bowl cream together the cream cheese and sugar. Beat in the egg and stir in the vanilla. Remove 1 1/2 cups of this cheese mixture to a medium- sized bowl and beat in the lemon juice and 3/4 cup of yogurt. Pour evenly into the crumb tart pans. Whisk the melted chocolate gradually into the remaining 1/4 cup yogurt and then mix well with the remaining cheese mixture (in the medium-sized bowl). Spoon the mixture on top of the mixture in the tart pans and carefully make swirls using the tip of a knife.
Bake in the oven for approximately 30 - 35 minutes, the sides will have risen but the centre will still be wobbly. Turn oven off and let cool for 15 minutes, remove to let cool completely to room temperature. Drizzle with melted chocolate and refrigerate for 3 -4 hours before serving. Even better if you let it sit over night in the fridge before serving. Enjoy!