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1
Yogurt Cheese.
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2
Wrap Yogurt in cheesecloth and inverting over an open container. Place in refrigerator overnight and excess water in the yogurt will drip to the bottom of the container. The remaining yogurt cheese will be richer and creamier. (You could probably just use yogurt as well).
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3
Cheesecake.
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4
Preheat Oven to 325 degrees. Lightly coat a 10in. spring form pan with canola oil.
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5
In a medium bowl, combine graham cracker crumbs and applesauce. Mix well.
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6
Press into the bottom of spring form pan and set aside.
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7
Bring 1 cup water to a boil in a small saucpan. Add vanilla bean and simmer until softened, about 1 minute.
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8
Remove from water and when cool enough to handle, slit bean lengthwise. Scrape out vanilla bean paste with a knife and reserve.
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9
In a blender container, puree cottage cheese until smooth.
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10
In a mixing bowl, combine pureed cottage cheese, cream cheese, and yogurt cheese and blend with electric mixer on high until smooth, about 2 minute.
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11
Add eggs, one at a time and blend well.
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12
Add flour, sugar, vanilla bean paste and vanilla extract.
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13
Blend well and pour into crust.
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14
Bake for 40 minute
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15
Turn off oven and allow cheesecake to cool in oven an additional 30 minute.
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16
Remove from oven and let rest for 20 minute before refrigerating.
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17
In a medium saucepan, combine cherries and sugar and bring to a boil. Reduce heat and simmer until sugar is dissolved and cherries begin to break down, about 10 minute You may need to add a little water to keep from scorching.
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18
When cheesecake is cold, remove spring form sides and slice into 16 portions. Serve 1 tablespoons of cherries over cheesecake.
