Walnut Cheesecakes with Tokay Syrup |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Active time: 30 min Start to finish: 2 1/2 hr Ingredients:
1/3 cup grape nuts cereal |
3 tablespoons chopped walnuts, toasted |
2 pitted dates |
1/2 teaspoon finely grated fresh lemon zest |
1/8 teaspoon cinnamon |
1 cup 1% cottage cheese |
4 oz reduced-fat cream cheese |
2 tablespoons sugar |
1 large egg white |
1 tablespoon cornstarch |
1 teaspoon finely grated fresh lemon zest |
1/2 teaspoon vanilla |
3 tablespoons sugar |
1/3 cup water |
2 tablespoons tokay or sauternes |
Directions:
1. Preheat oven to 300°F.
2. Make crust: Pulse crust ingredients in a food processor until crumbly but moist.
3. Lightly oil 6 (1/3-cup) muffin cups and line bottoms with rounds of parchment or wax paper. Divide crust mixture among muffin cups and firmly press into an even layer on bottoms.
4. Make filling and bake cakes: Purée cottage cheese in food processor until completely smooth, scraping down bowl several times. Add remaining filling ingredients and blend until smooth. Spoon into muffin cups.
5. Bake cheesecakes in a hot water bath in middle of oven until firm, 20 to 25 minutes. Remove muffin pan and cool on a rack. Chill, covered, 2 hours. Make syrup while cakes are baking: Bring sugar and water to a boil in a small saucepan over high heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Stir in Tokay and transfer to a bowl. Cover and chill. To serve cakes: Run a wet small knife around edges of cheesecakes and invert onto a baking sheet. Serve drizzled with syrup. Each serving about 187 calories and 6 grams fat Nutritional analysis provided by Gourmet
|
|