 |
Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
I figured carrot cake's been done every which way, most often crowned with that glorious tangy cream cheese frosting. But what about turning it on it's head (literally) - a tangy cheesecake with a carrot juice glaze and sprinkle of raisins (or walnuts) and coconut? Ingredients:
1 1/2 cups gingersnap crumbs |
1/4 cup butter, melted |
1/3 cup sugar |
5 ounces lowfat silken tofu |
2 tablespoons lemon juice |
1 tablespoon lemon zest |
1 teaspoon vanilla |
16 ounces low-fat cream cheese, softened |
1/3 cup sugar |
2/3 cup carrot juice |
1 1/2 tablespoons tapioca starch |
1 1/2 tablespoons honey |
1/4 cup raisins or 1/4 cup chopped dates |
2 tablespoons shredded unsweetened coconut |
Directions:
1. Preheat oven to 375°F
2. In a small bowl, mix the gingersnap crumbs and butter until moist.
3. Press about 2 tbsp of the crumb mixture into the bottoms of 12 foil-lined muffin cups.
4. Bake 5 minutes, remove from the oven and set aside.
5. In a food processor, puree sugar and silken tofu.
6. Add lemon juice, lemon zest, vanilla and cream cheese, process until smooth.
7. Fill muffin cups 3/4 the way full.
8. Bake 17-20 minutes, until the top is set.
9. Cool in the muffin tin 25 minutes, then remove and set on a baking sheet.
10. Meanwhile, combine sugar and 1/3 cup carrot juice in a pot and bring to a simmer.
11. Whisk the tapioca starch in the remaining juice and add to the cooking mixture.
12. Simmer, stirring constantly, until the glaze thickens.
13. Stir in the honey, bring to bubbling then remove from heat.
14. Cool 20 minutes before using.
15. Divide raisins and coconut between the tops of each cooled cheesecake.
16. Spoon the thickened glaze overtop, allow to set.
17. Chill before serving.
|
|