Exotic Honey Vanilla Cheesecake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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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. Read more . Heavily adapted from Techniques for Healthy Cooking, from the Culinary Institute of America. Ingredients:
2 oz macadamia nuts (or almonds, if preferred), ground to a powder |
3/4 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 |
1/4 cup non-fat vanilla yogurt, drained |
2/3 cup thick, flavourful honey |
2 tbsp cornstarch |
2 1/2 tbsp vanilla |
1/2 vanilla bean, scraped (optional) |
Directions:
1. Preheat oven to 300°F.
2. Combine the ground nuts, crumbs and coffee in a bowl, press into a greased 10” spring-form which has the bottom lined with parchment.
3. Bake 15 minutes, set aside.
4. Purée the cheeses and tofu until smooth. Add the drained yogurt and remaining ingredients. Continue puréeing until smooth and thick.
5. Pour over crust.
6. Bake 15 minutes.
7. Place a bowl of boiling water in oven below cheesecake and reduce the oven temperature to 200°F.
8. Bake 1 1/2 hours longer, until set.
9. Let cheesecake cool 1 hour inside oven, then refrigerate to chill completely before slicing.
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