Make yogurt cheese by wrapping yogurt in cheesecloth and inverting over an open container. Place in refrigerator overnight and excess water in yogurt will drop to the bottom of the container. The remaining yogurt cheese will be richer and creamier.
Preheat oven to 325 degrees. Lightly coat a 10 inch springform pan with canola oil. In medium bowl, combine graham cracker crumbs and applesauce. Mix well. Press into the bottom of pan.
Bring 1 cup of water to a boil in a small saucepan. Add vanilla bean and simmer until softened, about 1 minute. Remove from water and when cool enough to handle, slit bean lengthwise. Scrape out vanilla bean paste with a knife and reserve. In a blender container, puree cottage cheese until smooth. In a mixing bowl, combine pureed cottage cheese, cream cheese and yogurt cheese and blend until smooth, about 2 minutes. Add eggs, one at a time and blend well. Add flour, sugar, vanilla bean paste and vanilla extract. Blend well. Pour into crust.
Bake for 40 minutes. Turn off heat to oven and allow cheesecake to cool slowly in oven for 30 minutes. Remove from oven and let rest for 20 minutes before refrigerating. In a medium saucepan, combine cherries with sugar and bring to a boil. Reduce heat and simmer until sugar is dissolved and cherries begin to break down, about 10 minutes. Add water, if necessary to keep from scorching. When cheesecake is cold, remove springform sides and slice into 16 portions. Serve 1 tbsp cherries over cheesecake.
Serving
Suggestions
Nutritional Analysis: 16 servings, each: 175 calories, 9 g protein, 20 g carbohydrates, 6 g fat, 59 mg cholesterol, 328 mg sodium.
Originally Submitted
1/12/2008
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