Greek Yogurt Cheesecake with Ouzo-Poached Figs
.
Yield
16 servingsPrep
15 minCook
50 minReady
3⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 15 | each |
toast points
Melba, about 4 ounces, not Melba “snacks†|
* |
| ⅓ | 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
whole |
*
|
| 2 | cups |
water
warm |
|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 15 | each |
toast points
Melba, about 4 ounces, not Melba “snacks†|
* |
| 79 | ml |
walnuts
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
sugar
|
|
| For the cheesecake: | |||
| 404.6 | ml/g |
cream cheese (reduced-fat)
|
*
|
| 237 | ml |
sugar
|
|
| 7 | large |
egg whites
|
|
| 5 | ml |
cinnamon
|
|
| For the topping: | |||
| 16 | each |
figs, dried
whole |
*
|
| 473 | ml |
water
warm |
|
| 118 | ml |
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 |
*
|
| 118 | ml |
sugar
|
|
Directions
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.
