Vanilla Cheesecake with Tropical Fruit Compote

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
180
protein 
8 g
sodium 
233 mg
carbohydrates 
21 g
fat 
6 g
fiber  
Trace
cholesterol 
21 mg
Servings 
16
Ingredients 

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

Instructions 
  1. Preheat oven to 300F. Lightly coat a 9-inch springform pan with canola oil spray.
  2. In a medium bowl, combine graham cracker crumbs and water. Press into the bottom of pan to form a crust.
  3. 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.
  4. 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.
  5. In a medium bowl, toss together all ingredients for Tropical Fruit Compote until well combined.
  6. When cheesecake is cold, remove springform sides and slice into 16 portions. Serve each slice topped with 1 tablespoon Tropical Fruit Compote.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.