Cardamom Yogurt Cheesecake with Caramelized Plums

We cut out the soggy, butter-laden crust that goes with most cheesecakes to make room for more of the good stuff: rich, creamy filling with a hint of tanginess. Draining the yogurt overnight through cheesecloth creates a texture similar to soft goat cheese and results in a dessert with more calcium and less saturated fat than the typical all–cream cheese version.

1 quart low-fat plain yogurt
8 ounces reduced-fat cream cheese (Neufchâtel)
1¼ cups sugar
2 tablespoons cornstarch
1 tablespoon vanilla extract
½ teaspoon cardamom
4 large eggs
4 ripe but firm medium plums (about 1¼ pounds), halved, pitted, and sliced 1⁄3″ thick
3 tablespoons sliced almonds, toasted

PREP TIME: 10 MINUTES / TOTAL TIME: 1 HOUR 15 MINUTES + STANDING AND COOLING TIME / SERVINGS: 8

1 LINE 2 large fine mesh strainers with 2 layers each of cheesecloth. Place each strainer over a bowl deep enough to leave at least 4″ between the bottom of the strainer and the bottom of the bowl. Divide the yogurt between the strainers and cover with plastic wrap. Refrigerate until about 3⁄4 cup liquid has collected in each bowl and the yogurt feels firm, at least 8 hours or up to 24 hours. Discard drained liquid.

2 HEAT the oven to 325°F. Cut out a 9½″-diameter circle of parchment paper. Butter the base and sides of a 9″ springform pan and line the base with the circle of parchment. Place the pan on a baking sheet.

3 ADD the cream cheese, 1 cup sugar, cornstarch, vanilla extract, cardamom, and the yogurt to the bowl of a food processor and puree until very smooth, scraping down the sides of the bowl as needed. Add 2 eggs and process just until combined, about 30 seconds. Add the remaining 2 eggs and process until thoroughly combined, about 1 minute. Pour into the prepared springform pan. Transfer the pan to a baking sheet and bake until the center is just set and a thin knife comes out coated with thick, creamy (not wet) batter, 50 to 55 minutes. Cool 10 minutes, then run a thin knife along the sides of the cheesecake to loosen it, allowing it to contract as it cools and prevent cracking. Cool at room temperature, 2 to 3 hours. Remove the sides from the springform pan and refrigerate the cake until thoroughly chilled, at least 2 hours, or overnight.

4 HEAT a large nonstick skillet on medium heat just before you are ready to serve. Combine the remaining ¼ cup sugar and ½ cup water in the skillet and heat until the sugar starts to dissolve, about 1 minute. Add the plums, bring to a simmer, and cook, stirring occasionally, until the liquid reduces to a thick syrup and the plums are tender, 6 to 9 minutes. (If the liquid evaporates before the plums finish cooking, add additional water by the tablespoon.) Cut the cheesecake into 8 slices. Top evenly with the plums and almonds and serve.

NUTRITION (per serving) 345 calories, 12 g protein, 53 g carbs, 11 g fat, 5 g saturated fat, 205 mg sodium