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Cook the Book: Honey-Vanilla Cheesecake

This Recipe Appears In:

Foodbeam's Vanilla Cheesecake

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

  1. 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.

  2. 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.

  3. 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.

  4. 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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