Nutrition Information (per serving)
1 cup graham cracker crumbs
2 tablespoons water
2 cups lowfat cream cheese, softened
2½ cups plain yogurt
3 lg eggs
1 Tbsp all-purpose flour
¾ cup cane sugar
1 vanilla bean, scraped
1 Tbsp pure vanilla extract
Tropical Fruit Compote
½ cup diced fresh pineapple
½ cup diced fresh mangos
½ cup diced fresh papaya
1 Tbsp honey
1 Tbsp fresh lime juice
- Preheat oven to 300F. Lightly coat a 9-inch springform pan with canola oil spray.
- In a medium bowl, combine graham cracker crumbs and water. Press into the bottom of pan to form a crust.
- In a large mixing bowl, combine cream cheese and yogurt using a handheld mixer on high. Add eggs, one at a time and blend well. Add flour, sugar, vanilla bean and extract. Blend well and pour into crust.
- To prevent leakage while baking, wrap heavy aluminum foil around sides and bottom of pan. Place pan into a larger deep baking pan that it will fit into easily. The larger pan should be at least 2 to 3 inches in depth. Place in oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1½ to 2 inches. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until cheesecake is set. Let cool.
- In a medium bowl, toss together all ingredients for Tropical Fruit Compote until well combined.
- When cheesecake is cold, remove springform sides and slice into 16 portions. Serve each slice topped with 1 tablespoon Tropical Fruit Compote.