Greek Yogurt Cheescake

from Eating Well, Oct. '08

Makes 16 servings

TOTAL TIME: 3 3/4 hours (including cooling time)

Crust
15 plain Melba toasts (about 4 ounces; not Melba “snacks”)
1/3 cup walnut halves
2 tablespoons extra-virgin olive oil
2 tablespoons sugar

Cheesecake
14 ounces reduced-fat (Neufchâtel) cream cheese
1 cup sugar
2 1/2 cups low-fat or nonfat plain Greek yogurt (see Ingredient Note)
7 large egg whites
1 teaspoon cinnamon

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the pan sides from the cheesecake. Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.

NUTRITION INFORMATION: Per serving: 263 calories; 10 g fat (5 g sat, 3 g mono); 19 mg cholesterol; 35 g carbohydrate; 9 g protein; 1 g fiber; 196 mg sodium; 134 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 carbohydrate (other), 2 fat