Healthy Blueberry Cheesecake – Miraval Recipe

So yesterday I posted my goal of getting to Miraval Resort this year.  In a bit more of my idol worship of them, here is their recipe of the month, a healthy looking but delicious looking blueberry cheesecake.  Look at the nutritional info on the bottom!

Makes one 9-inch cake

Ingredients:

For Cheesecake

  • 2 cups Graham cracker crumbs
  • ¼ cup sweetened applesauce
  • 2 cups low-fat cottage cheese
  • 1 ½ cups low-fat cream cheese or Neufchatel cheese, at room temperature
  • 2 whole vanilla beans, cut in half lengthwise and seeds scraped out
  • 2 cups sugar
  • 8 large egg whites
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 recipe Blueberry Compote

For Blueberry Compote
Makes 1 ¾ cups

  • 1/3 cup water
  • 1 teaspoon cornstarch or arrowroot
  • 1 ½ cups fresh or frozen blueberries
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons sugar

For Cheesecake
Preheat the oven to 350 degrees.

Line the bottom of a 9-inch spring form pan with parchment paper and spray the paper and the sides of the pan with cooking spray.

Combine the cracker crumbs and apple sauce in a small bowl and mix well. Press the crumb mixture into the bottom of the prepared pan and bake until golden brown, set and starting to pull away from the sides, 15 to 17 minutes.

When the pan is cool enough to handle, wrap tightly with heavy-duty aluminum foil all the way up the sides of the pan. Set aside.

Reduce the heat to 325 degrees.

Puree the cottage cheese in a food processor until very smooth, scraping down the sides as needed.

In the bowl of an electric mixer, cream together the pureed cottage cheese, cream cheese, and vanilla bean seeds on medium speed until very smooth, 2 to 3 minutes. Add the sugar and mix for 1 minute to incorporate.

Beat together the egg whites and egg in a medium bowl, and with the mixer on low speed, add half of the egg mixture and mix to combine. Scrape down the sides of the bowl, add the remaining eggs and vanilla extract, and mix on medium speed until very smooth, 1 to 2 minutes.

Pour the batter into the prepared pan and place the pan in a large roasting pan. Pour hot water into the roasting pan to come half-way up the sides of the cheesecake and bake until firm, 1 hour and 55 minutes to 2 hours and 5 minutes.

Remove the cheesecake from the oven and remove the aluminum foil from the outside of the pan. Cool the cheesecake on a wire rack to room temperature. Wrap the cake in aluminum foil and refrigerate until chilled all the way through, at least 6 hours.

To serve, run a long thin-bladed knife around the outside rim of the cheesecake and release the spring form pan.

Dip the blade of a sharp heavy knife in hot water, wipe with a towel and slice the cheesecake into 16 servings.

Place one slice of cheesecake on each of 16 dessert plates and spoon 1 ½ tablespoons on top of each slice. Serve immediately.

For Blueberry Compote
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Add the cornstarch slurry to the pan, whisk to remove any lumps, and return to a boil. Lower the heat and simmer until thickened but the berries are still whole, about 1 minute.

Remove from the heat and transfer to a bowl to cool. Cover and refrigerate until ready to serve. (The compote can be kept refrigerated in an airtight container for up to 2 days.)

Nutritional Information:

  • Calories 340
  • Protein 11g
  • Total Fat 7g
  • Carbohydrates 60g
  • Dietary Fiber 1g
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