Vanilla bean cheesecake with blueberry compote

Desserts

Nutritive Information

Calories 235
Protein 9 g
Carbohydrates 36 g
Fat 6 g
Fibre 1 g
Sodium 358 mg

Ingredients

2 cups graham-cracker crumbs
3 tbsp unsweetened apple sauce
2 cups 1% cottage cheese
1 1/2 250-g pkgs low-fat cream cheese
1 egg
250-g pkg pasteurized egg whites
1 1/2 cups granulated sugar
1/4 tsp salt
2 vanilla beans, or 1 1/2 tsp vanilla extract

FOR BLUEBERRY COMPOTE

2 1/2 cups fresh blueberries
lemon zest, from 1 lemon
1 tsp lemon juice
1/4 cup granulated sugar

Instructions

PREHEAT oven to 350F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment. Wrap pan with 2 large pieces of foil, under bottom and sides, making sure it comes to the top edge.
STIR graham-cracker crumbs with applesauce in a medium bowl until moist. Press over bottom of prepared pan. Bake in centre of oven until crust is lightly toasted, 7 to 10 min. Cool on a rack. Reduce heat to 325F.
PURÉE cottage cheese with cream cheese in a food processor until smooth. Add egg and egg whites, 1 1/2 cups sugar and salt. Slice vanilla beans in half lengthwise. Scrape out vanilla seeds and add to cheese mixture. Whirl until combined, scraping down sides as needed. Place foil-wrapped pan in the centre of a shallow-sided roasting pan. Pour cheese mixture over cooled crust. Set in centre of oven. Pour enough hot tap water into roasting pan to come halfway up side of pan.
BAKE until filling is almost set when spring-form pan is jiggled, 1 hour 15 min to 1 hour 20 min. Transfer roasting pan to a rack. Run a knife around inside of cake pan to help prevent cracking. Let stand until water cools, about 30 min. Remove pan from water. Discard foil. Cool completely, about 1 hour. Cover pan with plastic wrap and refrigerate until chilled, about 3 hours.
STIR blueberries with lemon zest, juice and 1/4 cup sugar in a small saucepan. Bring to a boil, then reduce heat to medium-low. Gently boil until berries are soft and sauce turns syrupy, 8 to 10 min. Cool and serve with cheesecake.

Serves

16 SERVINGS

Notes

For creamy, crack-free results: Bake in a water bath, always wrap the pan in foil so none of the water leaks in, and as soon as it’s out of the oven, run a knife around the inside of the pan. Picture perfect every time!