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May 09 2017

Healthy Recipe: Pear & Ginger Cheesecake

We always love healthy alternatives to desserts! Today, we got a cheesecake prepared with dried pears, cottage cheese and cream cheese. The pears give the cheesecake a unique texture that allows it set quicker, but it still tastes better after leaving it rest for a full day. With a granola crust, this is an awesome choice for a dessert that will fill you up and keep you satisfied. Let’s take a look!

Ingredients

  • 6 dried pear halves, chopped
  • 1/3 cup crystallized ginger
  • 1/2 cup water
  • 1 cup low-fat granola, (without dried fruit)
  • 16 oz. cottage cheese, (1 3/4 cups)
  • 16 oz. nonfat cream cheese

Instructions

  1. Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer the cheesecake elsewhere to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours (preferably a full 24 hours) before serving.
Recipe courtesy of EatingWell.

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