Apple Maple Cheesecake

Here is a cheesecake that is so creamy you’d think you were eating the full-fat version – which can pack up to 21 g of fat per serving. Don’t tell your family and friends – they’ll never know the difference.

Preparation Time: 20 minutes (24 hours to make yogurt cheese)

Cooking Time: 50 minutes

Serves: 10 servings

Ingredients
Graham wafer crumbs		1 1/4 cup (300 mL)
Non-hydrogenated margarine, melted		1/4 cup (50 mL)
1 package light cream cheese, brick form not tub, room temperature		250 g
Eggs		2
Plain fat-free yogurt cheese (see recipe below)		2 cups (500 mL)
Real maple syrup		1/2 cup (125 mL)
Apple butter		1/4 cup (50 mL)
Ground cinnamon		1/2 tsp (2 mL)
Vanilla		1 tsp (5 mL)

Directions

Preheat oven to 350º F (180º C).
In a medium bowl, combine graham wafer crumbs and melted margarine with a fork. Press mixture into the bottom of an 20 cm (8 inch) diameter spring form pan. Place in the fridge while you make the filling.
In a large bowl, combine cream cheese, yogurt cheese and eggs. Beat until smooth. Add the rest of the ingredients and beat until combined.
Pour the cheese mixture over the crust and bake for 50 minutes.

How to make yogurt cheese

 Place a paper or basket coffee filter over a fine sieve. Place the sieve over a bowl. Pour one, 750 mL tub of fat-free, plain yogurt into the coffee filter and let sit in the fridge for 24 hours. The water will drain out and you are left with a very thick yogurt.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.