Low-Fat Vanilla Bean Cheesecake with Blueberry Compote

This is a creamy, delicious, vanilla bean cheesecake topped with a sweet blueberry sauce. It has all the great taste of a traditional cheesecake, but only half the calories!

 

Welcome to the first post on my new site. I hope you guys like the new look. I wanted my blog to be more unique, more fun and most importantly, more user-friendly for my readers. Hence, I decided to take my blog to the next level with a full custom web design. Please note, it might take a little while for me to learn to navigate my new dashboard, so pardon any discrepancies in the layout of the new blog for the next couple of weeks as I fine-tune everything.

Anyways, back to what you came here for: the cheesecake. I created this recipe using low-fat cream cheese and low-fat sour cream, which has about 40% less fat than the regular version. I also only used egg whites in this recipe because they are fat-free. The result is a cheesecake with all the wonderful flavor and texture, but only half the fat, whoo-hoo!

The appearance of this cheesecake is a lovely ivory white colour with fine speckles of vanilla bean seeds. The texture is velvety and smooth. The taste is creamy and not too sweet, with a natural vanilla aroma. The simple blueberry sauce adds a sweet fruity flavour to the tangy cheesecake. This dessert is melt-in-your-mouth good and you won’t believe it’s low-fat. So, enjoy all of the pleasures of a delicious cheesecake with none of the guilt.

5 from 1 review

Low-Fat Vanilla Bean Cheesecake with Blueberry Compote

Yield: 10 servings

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Author: Lily Ernst

Course: Dessert

Method: Bake

This is a creamy, delicious, vanilla bean cheesecake topped with a sweet blueberry sauce. It has only about half the calories of a traditional cheesecake, but all the great taste!

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Ingredients

Cheesecake

• ▢ 1 & 1/4 cups (145g) honey graham cracker crumbs
• ▢ 3 Tbsp melted butter
• ▢ 24 oz (3 pkgs/ 250 g each) of low-fat cream cheese, softened
• ▢ 3/4 cup (150g) granulated sugar
• ▢ 1/2 cup (125ml) egg whites, (about 5 large eggs)
• ▢ 3/4 cup (180g) low-fat sour cream
• ▢ 1 vanilla bean, or 2 tsp vanilla extract

Blueberry Compote

• ▢ 600 g frozen blueberries
• ▢ 1/4 cup water
• ▢ 1 cup (200g) granulated sugar
• ▢ 1 Tbsp corn starch
• ▢ 1 Tbsp water

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Instructions

 

Cheesecake

• Preheat oven to 325F
• Mix the cracker crumbs with the melted butter and press onto the bottom of a 9″ springform pan.
  1 & 1/4 cups (145g) honey graham cracker crumbs, 3 Tbsp melted butter
• Using an electric mixer, blend the cream cheese and sugar together.
  24 oz (3 pkgs/ 250 g each) of low-fat cream cheese, 3/4 cup (150g) granulated sugar
• Add the egg whites, mix again. Then add the sour cream and vanilla bean seeds, blend until smooth.
  1/2 cup (125ml) egg whites, 3/4 cup (180g) low-fat sour cream, 1 vanilla bean
• Pour over crust and bake for 50-55 minutes or until edges are dull and 2-3 inches of the centre is still looks wet.
• Run a thin knife along the edges and let cool completely at room temperature. Then refrigerate for a minimum of 4 hours or overnight.

Blueberry sauce

• In a medium sauce pan over medium heat, simmer the frozen blueberries with the 1/4 cup of water until completely thawed. Stir in the sugar until dissolved.
  600 g frozen blueberries, 1/4 cup water, 1 cup (200g) granulated sugar
• Mix the corn starch with the 1 tbsp of water and slowly add to the cooked blueberries. Reduce heat to low and stir until sauce starts to thicken. Remove from heat, let cool and chill in the refrigerator.
  1 Tbsp corn starch, 1 Tbsp water

Notes

Remove the rim of the baking pan, slice and top with blueberry sauce before serving.

Calories: 414kcal, Carbohydrates: 59g, Protein: 8g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 52mg, Sodium: 376mg, Potassium: 291mg, Fiber: 2g, Sugar: 47g, Vitamin A: 570IU, Vitamin C: 6mg, Calcium: 139mg, Iron: 1mg

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