Greek Yoghurt Cheesecake with Ouzo-Poached Figs

 
I adore cheesecake, but I know that it is one of the most calorie-laden treats around.  Accordingly, I indulge infrequently and sparingly.  However, I was very excited when I saw a recipe in the March-April 2014 edition of Nourish magazine for Greek Yoghurt Cheesecake with Ouzo-Poached Figs (erm, which I also found had been published nearly 6 years ago in the US Eating Well magazine - the recipe is online here).  

This cheesecake substituted the rich buttery biscuit base for a base made from crushed toasted breadcrumbs and walnuts bound together with coconut oil, used low fat cream cheese, and exchanged the cream normally found in cheesecakes for Greek yoghurt.  Superb!

The cheesecake is super smooth and creamy, and you would never know that it is a little more virtuous than the traditional, full fat version.  You could make this cheesecake and dress it up with whatever flavours you fancy.  However, I did make the poached figs they suggested (thanks to Ivy who gave me two mini bottles of ouzo years ago).  And I have to say, the figs are good!!  I would never drink ouzo by itself (a little too burning on the throat for me), but in the poaching syrup, it is devine.  I had leftover figs and am using them on icecream and on oatmeal - delish!!

If you love your cheesecake like me, but are open to new recipes or would like a lower fat version, then do try this cheesecake recipe - it is really good.