Lemon Verbena Cheesecake Recipe

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Lemon Verbena Cheesecake
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Ingredients
14
Count
Nutrition
150
Calories
Total time
310
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325 degrees F.
  2. Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.
  3. To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.)
  4. To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan.
  5. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.
  6. Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.
  7. To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.
  8. To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.32 Kcal (629 kJ)
Calories from fat 42.64 Kcal
% Daily Value*
Total Fat 4.74g 7%
Cholesterol 46.34mg 15%
Sodium 122.85mg 5%
Potassium 241.95mg 5%
Total Carbs 23.12g 8%
Sugars 17.1g 68%
Dietary Fiber 1.91g 8%
Protein 4.42g 9%
Vitamin C 53.2mg 89%
Iron 0.3mg 2%
Calcium 81.9mg 8%
Amount Per 100 g
Calories 93.58 Kcal (392 kJ)
Calories from fat 26.55 Kcal
% Daily Value*
Total Fat 2.95g 7%
Cholesterol 28.84mg 15%
Sodium 76.47mg 5%
Potassium 150.61mg 5%
Total Carbs 14.39g 8%
Sugars 10.65g 68%
Dietary Fiber 1.19g 8%
Protein 2.75g 9%
Vitamin C 33.1mg 89%
Iron 0.2mg 2%
Calcium 51mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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