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Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

Source: EatingWell Magazine, April/May 2006

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Recipe Summary test

total:
2 hrs 40 mins
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray.

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  • Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.

  • Meanwhile, process granola in a food processor or blender until finely ground. Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.

  • Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary. Let cool for 10 minutes. Add cottage cheese and cream cheese; process until combined. Add granulated and brown sugars; process until smooth, scraping the sides as necessary. With the processor running, add eggs one at a time. Add flour and vanilla; process until creamy. Pour the batter into the prepared pan. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.

  • Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes. Turn the oven off. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.

  • Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Equipment: 9-inch springform pan

Nutrition Facts

210 calories; protein 13.1g; carbohydrates 35.7g; dietary fiber 1.3g; sugars 25.3g; fat 2.1g; saturated fat 0.8g; cholesterol 52.7mg; vitamin a iu 271.9IU; vitamin c 1.1mg; folate 141.4mcg; calcium 184.3mg; iron 1.1mg; magnesium 19.3mg; potassium 192.9mg; sodium 442.3mg; thiamin 0.1mg.

2 other carbohydrates, 1 lean meat

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