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6 h 15 m
EatingWell Test Kitchen
“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.”
1 cup graham-cracker crumbs
½ cup gingersnap crumbs
⅓ cup crushed walnuts
⅓ cup canola oil, or corn oil
½ teaspoon cinnamon
½ 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)
4 tablespoons plus 1 teaspoon honey
2 tablespoons cornstarch
1 cup fresh blueberries
1 cup fresh cherries, pitted
12 strawberries, quartered lengthwise
1To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1½ inches up the sides of the pan. Chill at least 15 minutes.
2To 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.
3Bake 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.
4To 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.
5In 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.