Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.

Recipe by Cooking Light December 2005


Credit: Howard L. Puckett

Recipe Summary

12 servings (serving size: 1 torte wedge and 5 bread slices)


Ingredient Checklist


Instructions Checklist
  • Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

  • Preheat oven to 325°.

  • Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.

  • Note: Nutritional analysis includes Cherry Chutney.

Nutrition Facts

182 calories; calories from fat 28%; fat 5.8g; saturated fat 2.1g; mono fat 1.9g; poly fat 1.4g; protein 5.3g; carbohydrates 28g; fiber 1.8g; cholesterol 9mg; iron 0.7mg; sodium 189mg; calcium 62mg.