Epicure's Tropical Fruit Cheesecake

Cheesecake is one of those “best when made ahead” desserts. The flavour and texture benefit from overnight refrigeration.

1 - 9” (23 cm) cake (8 pieces)

Prep Time: 15 minutes

Cook Time: 1 hour - 1 hour, 15 minutes

Ingredients

  • 1/4 cup (60 ml) Epicure’s Tropical Fruit Dip Mix
  • 1 cup (250 ml) plain low-fat yogurt
  • 1 cup (250 ml) graham cracker crumbs
  • 1 Tbsp (15 ml) sugar
  • 2 Tbsp (30 ml) butter, melted
  • 3 – 8 oz (225 g) packages light cream cheese, softened
  • 2/3 cup (160 ml) granulated sugar
  • 2 Tbsp (30 ml) flour
  • 3 Tbsp (45 ml) lemon juice
  • 3 eggs

Instructions

1. Preheat oven to 325° F (160° C). Mix Epicure's Tropical Fruit Dip Mix with yogurt and set aside.
2. Combine graham cracker crumbs, 1 Tbsp sugar and 2 Tbsp butter. Firmly press into the bottom of a 9” (23 cm) spring-form pan. Refrigerate until needed.
3. With hand or stand mixer, beat cream cheese, sugar and flour until light and fluffy. Gradually add lemon juice and eggs. Continue beating for at least 3 minutes before adding yogurt mixture. Beat until just combined.
4. Pour into pan and bake for 60 - 75 minutes, or until set at the edges but slightly wobbly in centre. Cool and refrigerate at least 4 hours before removing sides of pan.

Per Serving: Calories 390, Fat 21 g (Saturated 13 g, Trans 0.1 g), Cholesterol 145 mg, Sodium 570 mg, Carbohydrate 37 g (Fibre 1 g, Sugars 30 g), Protein 14 g.