Exotic Honey Vanilla Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Exotic Honey Vanilla Cheesecake calories by ingredient
Introduction
Deliciously rich yet equally light, this is a really stupendous change from the regular cheesecakes out there! You won’t find cream cheese or sour cream in this, instead fluffy ricotta and cottage cheeses find a home in a heavily flavoured vanilla base. Heavily adapted from Techniques for Healthy Cooking, from the Culinary Institute of America. Deliciously rich yet equally light, this is a really stupendous change from the regular cheesecakes out there! You won’t find cream cheese or sour cream in this, instead fluffy ricotta and cottage cheeses find a home in a heavily flavoured vanilla base. Heavily adapted from Techniques for Healthy Cooking, from the Culinary Institute of America.Number of Servings: 16
Ingredients
-
2 oz macadamia nuts (or almonds, if preferred), ground to a powder
¾ cup chocolate wafer crumbs
7-8 tbsp cold coffee
14 oz low-fat cottage cheese
7 oz low-fat ricotta cheese
5 oz lite silken firm tofu
¼ cup non-fat vanilla yogurt, drained
2/3 cup thick, flavourful honey
2 tbsp cornstarch
2 ½ tbsp vanilla
½ vanilla bean, scraped (optional)
Directions
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.