Honey Orange Ricotta Cheesecake
HONEY-ORANGE RICOTTA CHEESECAKE
This cheesecake may be made up to 2 days ahead.
Keep it covered in the refrigerator and garnish 1 hour
before serving.
Crust
1 cup Grape-Nuts cereal or graham-cracker crumbs
2 Tbsp. honey
1 Tbsp. canola oil
Cheesecake Filling
4 oz. reduced-fat (not nonfat) cream cheese, softened
1/2 cup honey
2 cups part-skim ricotta cheese
1/2 cup nonfat plain yogurt
1/3 cup cornstarch
2 large eggs
3 large egg whites
1 Tbsp. orange-juice concentrate, thawed
2 tsp. freshly grated orange zest
1/4 tsp. salt
Topping
2 seedless oranges
2 Tbsp. honey
Mint sprigs
To make crust:
1. Preheat oven to 300 degrees F. Lightly oil a 9-inch
springform pan or coat it with nonstick spray.
2. In a food processor, pulse Grape-Nuts or graham crackers
into fine crumbs. Add honey and oil; pulse until incorporated.
3. Press crumbs evenly into bottom of prepared pan.
To make cheesecake filling and bake cheesecake:
1. In a large bowl, beat cream cheese with an electric mixer
on medium speed until smooth. Add 1/2 cup honey and beat
until smooth. Add ricotta, yogurt, cornstarch, eggs, egg whites,
orange-juice concentrate, orange zest and salt; beat until
thoroughly blended. (Alternatively, mix ingredients in a food
processor.) Pour batter into prepared pan and smooth top.
2. Bake cheesecake for 50 to 55 minutes, or until edges are
puffed but center still jiggles when pan is tapped. Turn off
oven and let cheesecake cool, with the door closed, for 30 minutes.
Then cool completely in the pan on a wire rack. (The top may crack.)
To Garnish Cheesecake:
1. One hour before serving, remove pan sides and place
cheesecake on a platter.
2. Remove peel and white pith from oranges; cut into very thin
slices. Drain slices on paper towels. Decoratively arrange orange
slices on top of cheesecake.
3. In a small saucepan, heat remaining 2 Tbsp. honey over low heat.
With a pastry brush, brush honey over oranges. Garnish with
mint springs. Serve at room temperature or refrigerate until cold.
Makes 12 Servings.
235 calories per serving: 9 g protein, 7 g fat (3.4 grams saturated fat),
35 g carbohydrate; 250 mg sodium; 52 mg cholesterol; 1 g fiber.