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!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 414

Author Lily Ernst

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

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.

Nutrition