Cook the Book: Honey-Vanilla Cheesecake
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I've probably gone a little heavy on the mains from this week's Cook the Book selection, and now that the weekend is here and I have some time to devote to dessert, I'm thinking this Honey-Vanilla Cheesecake might do the trick. And who knew cheesecake could be both healthy and delicious?
It's adapted from The Culinary Institute of America's Techniques of Healthy Cooking
Honey-Vanilla Cheesecake
- yields one 10-inch cake -
Ingredients
- 2 ounces (57 grams) chopped walnuts
- 4 ounces (115 grams) graham cracker crumbs
- 3 1/2 fluid ounces (105 mL) fresh orange juice
- 14 ounces (400 grams) low-fat cottage cheese
- 7 ounces (200 grams) part-skim ricotta cheese
- 1 1/2 fluid ounces (45 mL) nonfat yogurt, drained
- 8 ounces (225 grams) honey
- 2 eggs
- 1 egg white
- 1 ounce (30 grams) cornstarch
- 2 large vanilla beans, scraped
Procedures
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1
Put the walnuts in a food processor. Add the graham cracker crumbs, and while the machine is running, slowly add the orange juice until mixture begins to come together.
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2
Press the crumb crust evenly over the bottom of a 10-inch (25 centimeter) springform pan. Prebake the crust in a 300°F (150°C) oven until crust has dried and resembles a cookie, about 15 minutes.
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3
In a food processor, purée the cottage and ricotta cheeses until smooth. Add the drained yogurt and remaining ingredients. Continue puréeing until smooth again.
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4
Pour cheese mixture over crust; bake in a 300°F (150°C) oven for 15 minutes. Place a bowl of water in oven below cheesecake; reduce temperature to 200°F (95°C). Bake until set, about 1 1/2 hours more. Let cheesecake cool completely before slicing.
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