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!
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.
Little Sweet Baker TV
Low-Fat Vanilla Bean Cheesecake with Blueberry Compote
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!
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 8-10
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Cheesecake
- 1&1/4 cup honey graham cracker crumbs
- 3 tbsp melted butter
- 3 – 250g pkgs of low-fat cream cheese, softened
- 3/4 cup sugar
- 1/2 cup egg whites (about 5 large eggs)
- 3/4 cup low-fat sour cream
- 1 vanilla bean (or 2 tsp vanilla extract)
Blueberry Compote
- 600g frozen blueberries
- 1/4 cup water
- 1 cup sugar
- 1 tbsp corn starch
- 1 tbsp water
Instructions
Cheesecake
- Preheat oven to 325F
- Mix the cracker crumbs with the melted butter and press onto the bottom of a 9″ springform pan.
- Using an electric mixer, blend the cream cheese and sugar together. Add the egg whites, mix again. Then add the sour cream and vanilla bean seeds, blend until smooth.
- 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.
- 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.
Notes
Remove the rim of the baking pan, slice and top with blueberry sauce before serving.
Keywords: vanilla bean cheesecake recipe, low fat cheesecake recipe, skinny cheesecake recipe, blueberry sauce recipe
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I baked this recipe earlier with my husband and we had a lot of fun making it together. The end result was delicious and we both give you 5 stars!
★★★★★
Blueberries are available in abundance here in UK this month (season ending soon)*-+. Hoping to make up lush compote just like yours with them! 🙂
Thank you and nice to meet you:)
Such a perfect and dreamy looking cheesecake.. and the blueberry compote is a delicious and spring-y touch too!
just beautiful and such an amazing cake! the blueberry compote adds so much color to it that its bursting <3 just immaculate
Omg this looks incredible,love your blueberry idea.
I love your cheesecake, Lily! Looks so delicious!
Thanks Sarah, hugs:)
Low fat?! I’ll take an extra slice then! 😀 This looks amazing!
Thanks Tracey, enjoy:)
I have made a (full-fat!) vanilla bean cheesecake for my husband’s birthday for the past several years. I may have to sneak your version in this year!! 🙂 It looks wonderful- love your photos too!
I actually made this for my husband’s birthday. He’s a big cheesecake fan too. Give this recipe a try, I guarantee you won’t be able to tell that it is low-fat. The taste and texture is the same as a full fat cheesecake. Thanks for the visit Josette:)
I am so out of the loop! Didn’t realize you’ve moved to self-hosted. Congratulations, Lily! The site looks great! And how lucky am I to see this blueberry cheesecake recipe. I just bought 6 lbs of cream cheese! You heard right, 6 lbs!
Thanks Angie and wow, that’s a whole lot of cream cheese, perfect for this recipe:)
Your cheesecake looks lovely Lily!! And your blog too! Very pretty! 🙂
Thank you Lili, the blog is still a work in progress, but thanks for noticing:)
Low-fat never looked so good, Lily! Such a gorgeous cheesecake… The tops of mine never look that perfect. The blueberry compote sounds like the perfect topping. 😛 Thanks for sharing this “must make” recipe with all of us at Fiesta Friday!
You’re welcome Nancy and enjoy the rest of your weekend:)
Wow! This looks heavenly, Lily. How can you make such beautiful cake?? 😀 I am taking two slices, okay?
Hey Jhuls, you can have as many slices as you would like, thanks for the visit:)
Wow, Lily! Another great looking dessert. I especially like the one photo where the slice is staring right at me, with blueberry compote drizzling down the sides. Have a great weekend.
Thanks Dave, you have a great weekend also, hugs:)