Lentil Cheesecake

Lentil Cheesecake

Part of our Hidden HealthyTM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!

Ingredients

Pecan Crumb Crust:

  • ½ cup graham crumbs
  • 1/3 cup pecans, finely chopped
  • 2 tbsp margarine, melted
  • 2 tbsp brown sugar

Spiced Lentil Filling:

  • 16 oz low-fat cream cheese
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 cup green lentil purée*
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp pumpkin spice
  • 1 tbsp 1% milk
  • 1½ tsp cornstarch

Orange Cream Cheese Icing:  (Optional)

  • 8 oz spreadable low-fat cream cheese
  • 2 tbsp icing sugar
  • 1½ tsp orange liqueur
  • ½ tsp grated orange rind

 

Directions

  • 1. To prepare crust, combine crumbs, pecans, margarine, and brown sugar. Press into and up the sides of a 20 cm (8”) springform pan. Chill.
  • 2. Preheat oven to 180° C (350° F).
  • 3. To prepare filling, with electric mixer, beat cream cheese and sugars until smooth. Beat in eggs, one at a time, until just blended. Beat in remaining ingredients. Pour into pan.
  • 4. Bake 45 minutes, until center is just set.
  • 5. Remove cake from oven; run a knife around the edge to loosen it from the pan. Cool at room temperature.
  • 6. Beat all icing ingredients together. Spread over cooled cake.
  • 7. Cut into 12 wedges.
  • *Lentil Purée - Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.

 

Nutritional information

  • Per Serving (105g)
  • Calories 269.2
  • Protein 9.2g
  • Carbohydrates 25.2g
  • Fibre 2.2g
  • Sugars 12.9g
  • Fat 14.9g
  • Cholesterol 62.9mg
  • Potassium 206.8mg
  • Sodium 216.7mg
  • Vitamin A 15%
  • Vitamin C 1%
  • Calcium 9%
  • Folate 5%
  • Iron 31%
  • Zinc 5%
Servings: 
12 - 16

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