Ingredients for French Vanilla Cheesecake
- 1 ½ cups graham cracker crumbs
- Unsweetened Applesauce
- Fat Free Cottage Cheese
- Light Cream Cheese
- Yogurt Cheese
- 4 large eggs
- All Purpose Flour
- ¼ cup granulated sugar
- 1 vanilla bean
- 1 teaspoon vanilla extract
- Unsweetened Cherries
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How to Make French Vanilla Cheesecake
- **Make Yogurt Cheese:** Wrap 16 oz plain Greek yogurt in cheesecloth and suspend it over a bowl. Refrigerate overnight to drain excess whey.
- **Prepare the Crust:** Preheat oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup packed brown sugar, and 6 tablespoons melted unsalted butter. Mix well. Press into the bottom of a 10-inch springform pan.
- **Infuse Vanilla Bean:** In a small saucepan, bring 1 cup water to a boil. Add 1 vanilla bean, slit lengthwise, and simmer for 1 minute. Remove from heat; let cool slightly, then scrape out the seeds.
- **Make the Filling:** In a blender, puree 16 oz of cottage cheese until smooth. In a large bowl, beat 16 oz cream cheese with an electric mixer until smooth. Add the pureed cottage cheese and the drained yogurt cheese; beat until combined.
- **Incorporate the Eggs and Flavorings:** Beat in 4 large eggs one at a time, then stir in ½ cup granulated sugar, the reserved vanilla bean seeds, 1 teaspoon vanilla extract, and 2 tablespoons all-purpose flour. Mix until just combined.
- **Bake the Cheesecake:** Pour the batter into the prepared crust. Bake for 40 minutes. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- **Cool and Chill:** Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight.
- **Prepare Cherry Topping (Optional):** In a small saucepan, combine 1 cup fresh or frozen cherries, ¼ cup granulated sugar, and 1 tablespoon water. Bring to a boil, then reduce heat and simmer until the sugar is dissolved and the cherries have softened, about 10 minutes.
- **Serve:** Once chilled, remove the cheesecake from the springform pan. Slice into 16 portions and top with the cherry sauce (if using).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
61g
Fat
19g
Carbs
5g
