Exotic Honey Vanilla Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 oz macadamia nuts (or almonds, if preferred), ground to a powder¾ cup chocolate wafer crumbs7-8 tbsp cold coffee14 oz low-fat cottage cheese7 oz low-fat ricotta cheese5 oz lite silken firm tofu¼ cup non-fat vanilla yogurt, drained2/3 cup thick, flavourful honey2 tbsp cornstarch2 ½ tbsp vanilla½ vanilla bean, scraped (optional)
Preheat oven to 300°F.
Combine the ground nuts, crumbs and coffee in a bowl, press into a greased 10” spring-form which has the bottom lined with parchment.
Bake 15 minutes, set aside.
Purée the cheeses and tofu until smooth. Add the drained yogurt and remaining ingredients. Continue puréeing until smooth and thick.
Pour over crust.
Bake 15 minutes.
Place a bowl of boiling water in oven below cheesecake and reduce the oven temperature to 200°F.
Bake 1 1/2 hours longer, until set.
Let cheesecake cool 1 hour inside oven, then refrigerate to chill completely before slicing.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the ground nuts, crumbs and coffee in a bowl, press into a greased 10” spring-form which has the bottom lined with parchment.
Bake 15 minutes, set aside.
Purée the cheeses and tofu until smooth. Add the drained yogurt and remaining ingredients. Continue puréeing until smooth and thick.
Pour over crust.
Bake 15 minutes.
Place a bowl of boiling water in oven below cheesecake and reduce the oven temperature to 200°F.
Bake 1 1/2 hours longer, until set.
Let cheesecake cool 1 hour inside oven, then refrigerate to chill completely before slicing.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 4.7 g
- Cholesterol: 4.9 mg
- Sodium: 158.6 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.6 g
- Protein: 5.9 g
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