Exotic Honey Vanilla Cheesecake
From jo_jo_ba 16 years ago
- 120 minutes to make
- Serves 16
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. See less
Ingredients
- 2 oz macadamia nuts (or almonds, if preferred), ground to a powder shopping list
- ¾ cup chocolate wafer crumbs shopping list
- 7-8 tbsp cold coffee shopping list
- 14 oz low-fat cottage cheese shopping list
- 7 oz low-fat ricotta cheese shopping list
- 5 oz lite silken firm tofu shopping list
- ¼ cup non-fat vanilla yogurt, drained shopping list
- 2/3 cup thick, flavourful honey shopping list
- 2 tbsp cornstarch shopping list
- 2 ½ tbsp vanilla shopping list
- ½ vanilla bean, scraped (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
My kind of recipe! Great post
liezel
in Bloemfontein loved it
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thanks JO JO BA for another great and healthy post
love your nutritional info as well
mumtazcatering
in Gauteng loved it
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Hey Jo Jo ba... great post, one of the best "different" cheesecake recipes I've seen... thanks.
wolfpackjack
in Raleigh loved it
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