Don't miss another issue…      Subscribe

Greek Yogurt Cheesecake with Ouzo-Poached Figs















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


For the crust:
15 each toast points
Melba, about 4 ounces, not Melba “snacks”
cup walnuts
2 tablespoons olive oil, extra-virgin
2 tablespoons sugar
For the cheesecake:
14 ounces cream cheese (reduced-fat)
1 cup sugar
7 large egg whites
1 teaspoon cinnamon
For the topping:
16 each figs, dried
2 cups water
½ cup ouzo
Mavrodaphne or port wine
2 each rose geranium leaves
plus more for garnish
1 each cinnamon sticks
1 each orange zest
3-inch strip
½ cup sugar


To prepare crust:

Preheat oven to 325°F.

Put a kettle of water on to heat for the water bath.

Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and outside with a double layer of foil.

Process Melba toasts and walnuts in a food processor until fine crumbs form.

Transfer to a medium bowl.

Add oil and 2 tablespoons sugar and toss until evenly moist.

Press the crumb mixture into the bottom of the pan.

Bake until lightly browned, about 10 minutes.

Transfer to a wire rack and let cool to room temperature, about 30 minutes.

To prepare cheesecake:

When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth.

Add yogurt, egg whites and cinnamon; beat until well blended.

Pour the batter over the cooled crust.

Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan.

Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes.

Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour.

Let cool on a wire rack for 1 hour more.

To prepare topping:

Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.

Strain the figs, reserving the soaking water.

Strain the soaking water into a medium saucepan.

Add ouzo (or wine); bring to a boil over high heat.

Add geranium leaves (if using), cinnamon stick, orange zest and the figs.

Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes.

Remove the figs with a slotted spoon and set aside to cool.

Stir ½ cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes.

Discard the geranium leaves, cinnamon stick and orange zest.

Chop the figs and return them to the syrup.

Remove the pan sides from the cheesecake.

Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.


* not incl. in nutrient facts

Add review




This recipe doesn't say how much yogurt to put in it.

over 9 years ago

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 11625% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed