Serves6
- Active Time:30 min
- Start to Finish:2 1/2 hr
October 2000
Each serving has about 187 calories and 6 grams fat.
For Crust
-
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
For Filling
-
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
For Syrup
-
3
tablespoons
sugar
-
1/3
cup
water
-
2
tablespoons
Tokay or Sauternes
Make crust:
-
Pulse 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.
Make filling and bake cakes:
-
Purée cottage 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.
Make syrup while cakes are baking: