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Grape-Nuts walnuts dates lemon zest cinnamon cottage cheese cream cheese sugar egg white cornstarch lemon zest vanilla sugar water Tokay
Viewed: 34 - Published at: 7 years agoIngredients
- 1/3 cup Grape Nuts cereal
- 3 tablespoons chopped walnuts, toasted
- 2 pitted dates
- 1/2 teaspoon finely grated fresh lemon zest
- 1/8 teaspoon cinnamon
- 1 cup 1% cottage cheese
- 4 oz reduced-fat cream cheese
- 2 tablespoons sugar
- 1 large egg white
- 1 tablespoon cornstarch
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon vanilla
- 3 tablespoons sugar
- 1/3 cup water
- 2 tablespoons Tokay or Sauternes
Method
- Preheat oven to 300F.
- Pulse crust ingredients in a food processor until crumbly but moist.
- Lightly oil 6 (1/3-cup) muffin cups and line bottoms with rounds of parchment or wax paper.
- Divide crust mixture among muffin cups and firmly press into an even layer on bottoms.
- Purcottage cheese in food processor until completely smooth, scraping down bowl several times.
- Add remaining filling ingredients and blend until smooth.
- Spoon into muffin cups.
Bake cheesecakes in a hot water bath in middle of oven until firm, 20 to 25 minutes. - Remove muffin pan and cool on a rack.
- Chill, covered, 2 hours.
- Bring sugar and water to a boil in a small saucepan over high heat, stirring until sugar is dissolved.
- Boil until reduced to about 1/4 cup.
- Stir in Tokay and transfer to a bowl.
- Cover and chill.
- Run a wet small knife around edges of cheesecakes and invert onto a baking sheet.
- Serve drizzled with syrup.
