Caramel Cheesecakes

Our cheesecakes are sure to impress for reasons threefold: they're individually plated and smothered in caramel sauce, use just five ingredients and boast a 167-calories count.

Photo: Edward Pond

By Marianne Wren

Serves: 6
Hands-on time: 15 minutes
Total time: 45 minutes

INGREDIENTS:

• 1/3 cup Sucanat
• 6 oz light cream cheese
• 2 large eggs
• 1/4 cup nonfat plain Greek yogurt
• 1/3 cup organic evaporated cane juice

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. In a small saucepan, combine Sucanat and 2 tbsp water. Place on medium-high heat and bring to a boil. Continue boiling gently until slightly thickened, 30 to 45 seconds. Divide mixture evenly among 6 4-oz ramekins.
3. In a food processor fitted with a steel blade, pulse cream cheese, eggs, yogurt and cane juice until well combined. Spoon into ramekins over top of Sucanat mixture, dividing evenly. Set ramekins inside a 9 x 13-inch baking pan and fill pan halfway with warm water. Transfer pan to oven and bake for 22 to 30 minutes or until the tip of a knife inserted into center of cheesecakes comes out clean. Turn oven off and let cheesecakes cool to room temperature inside oven (this will help prevent cracking).
4. To serve, run a knife around the inside edge of each ramekin to loosen cheesecake. Transfer ramekins to a pan of very hot water for 5 minutes to loosen caramel, then remove from water and carefully invert onto serving plates. (NOTE: Don’t skip this step! To serve, the caramel must be re-warmed in order to loosen and allow cheesecake to be released from ramekin.)

Nutrients per cheesecake: Calories: 167, Total Fat: 6 g, Sat. Fat: 3 g, Carbs: 23 g, Fiber: 0 g, Sugars: 22 g, Protein: 6 g, Sodium: 173 mg, Cholesterol: 84 m
g