Here is a cheesecake that is so creamy you’d think you were eating the full-fat version – which can pack up to 21 g of fat per serving. Don’t tell your family and friends – they’ll never know the difference.
Preparation Time: 20 minutes (24 hours to make yogurt cheese)
Cooking Time: 50 minutes
Serves: 10 servings
Ingredients
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Graham wafer crumbs |
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1 1/4 cup (300 mL)
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Non-hydrogenated margarine, melted |
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1/4 cup (50 mL)
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1 package light cream cheese, brick form not tub, room temperature |
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250 g
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Eggs |
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2
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Plain fat-free yogurt cheese (see recipe below) |
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2 cups (500 mL)
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Real maple syrup |
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1/2 cup (125 mL)
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Apple butter |
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1/4 cup (50 mL)
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Ground cinnamon |
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1/2 tsp (2 mL)
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Vanilla |
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1 tsp (5 mL)
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Directions
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Preheat oven to 350º F (180º C).
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In a medium bowl, combine graham wafer crumbs and melted margarine with a fork. Press mixture into the bottom of an 20 cm (8 inch) diameter spring form pan. Place in the fridge while you make the filling.
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In a large bowl, combine cream cheese, yogurt cheese and eggs. Beat until smooth. Add the rest of the ingredients and beat until combined.
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Pour the cheese mixture over the crust and bake for 50 minutes.
How to make yogurt cheese
Place a paper or basket coffee filter over a fine sieve. Place the sieve over a bowl. Pour one, 750 mL tub of fat-free, plain yogurt into the coffee filter and let sit in the fridge for 24 hours. The water will drain out and you are left with a very thick yogurt.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
Nutrition Information per serving (1/10 of cheesecake):
Calories: 228kcal
Protein: 7 g
Fat: 10 g
Carbohydrate: 28 g
Fibre: 0.5 g
Sodium: 237 mg
Calcium: 146 mg
Iron: 1 mg
Last Update – September 22, 2017