This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.
From EatingWell: Charter Issue, 1990
Yield: 16 servings
Active Time: 35 minutes
Total Time: 6 1/4 hours (plus overnight to drain yogurt)
- 1 cup graham-cracker crumbs
- 1/2 cup gingersnap crumbs
- 1/3 cup crushed walnuts
- 1/3 cup canola oil, or corn oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 cups yogurt cheese, made from 48 ounces low-fat yogurt
- 8 ounces low-fat cream cheese, softened
- 4 eggs, at room temperature, well beaten
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 cup low-fat yogurt, (8 ounces)
Mixed Fruit Topping
- 4 tablespoons plus 1 teaspoon honey
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
- 1 cup fresh cherries, pitted
- 12 strawberries, quartered lengthwise
- To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1 1/2 inches up the sides of the pan. Chill at least 15 minutes.
- To make cheesecake: Preheat oven to 300°F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.
- Bake for 1 hour and 20 minutes, or until the center sets. Cool in the over with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.
- To make topping: Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears. Remove from heat and cool.
- In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey. Spread a layer of cherries around the outside edge of cheesecake. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.
- Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
Nutrition Per serving:
263 calories; 11 g fat (3 g sat, 5 g mono); 63 mg cholesterol; 34 g carbohydrates; 7 g protein; 1 g fiber; 147 mg sodium; 236 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1 fat