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1
Place colander in a 2-qt glass measuring c. or possibly bowl.
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2
Line colander with four layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
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3
Spoon yogurt into colander.
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4
Cover loosely with plastic wrap; chill 12 hrs.
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5
Spoon yogurt cheese into a bowl; throw away liquid.
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6
Cover and chill.
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7
Preheat oven to 350 degrees.
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8
Combine 1/4 c. sugar, margarine, and egg white in a bowl; beat with mixer at medium speed till blended.
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9
Add in crumbs and cinnamon; stir well.
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10
Firmly press mix into bottom and 1 1/2 inches up sides of a 9-inch spring form pan coated with cooking spray.
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11
Bake at 350 degrees for 10 min; let cold on a wire rack.
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12
Preheat oven to 300 degrees.
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13
Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
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14
Add in apple; cook eight min till apple is tender and liquid evaporates, stirring occasionally.
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15
Set aside.
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16
Combine yogurt cheese, 1/2 c. sugar, and next five ingredients (1/2 c. sugar through nonfat cream cheese) in a bowl; beat with mixer at medium speed till smooth.
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17
Add in Large eggs, one at a time, beating well after each addition.
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18
Spoon apple mix into prepared pan.
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19
Pour cheese mix over apples; top with 1/3 c. sundae syrup, and swirl with a knife to create a marbled effect.
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20
Bake at 300 degrees for one hour till almost set.
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21
Turn oven off; loosen cake from sides of pan using a narrow metal spatula or possibly knife.
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22
Let cheesecake stand for 40 min in oven with door closed.
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23
Remove cheesecake from oven, and let cold to room temperature.
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24
Cover and refrigerateat least eight hrs.
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25
Drizzle remaining two Tbsp.
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26
sundae syrup over top; garnish with cinnamon sticks, if you like.
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27
So the yogurt has ample time to drain and become yogurt cheese, start this cheesecake a day ahead.
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28
Makes 12 servings (serving size: one wedge).
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29
Cooking Light, APRIL 1996
