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Body Shaper Cheesecake

Natural.Foodie's picture
Ingredients
  Wheat germ 125 Milliliter (1/2 Cup)
  Bran 30 Milliliter (2 Tablespoon)
  Corn oil 45 Milliliter (3 Tablespoon)
  Cottage cheese 500 Milliliter (2 Cups)
  Yogurt cream cheese 250 Milliliter (1 Cup)
  Honey 60 Milliliter (1/4 Cup)
  Eggs 3 , beaten
  Yogurt cream cheese 375 Milliliter (1 1/2 Cups)
Directions

GETTING READY
1. Preheat the oven to 350°F (175°C).

MAKING
2. To make the crust for the cheesecake, in a 9-inch (23-cm) spring form pan combine ingredients for crust and mix well.
3. Spread and press firmly on bottom and ½ inch up sides of the pan. Keep aside
4. To make the filling, in a food processor jar, combine the cheese and honey and blend until smooth. Alternatively, press cheese through a sieve and whisk in the honey.
5. Tip into a large mixing bowl and add eggs, one at a time, beating well after each addition.
6. Turn and spread filling into the crust.
7. Bake cake in preheated oven for 30 minutes.
8. Remove from the oven and allow cake to cool for 45 minutes.
9. In the mean time, make the topping by beating cream cheese and honey until smooth and creamy.
10. When cooled, spread topping over cheesecake.
11. Return to oven at same temperature for another 30 minutes.
12. Let the cheesecake stand in turned off oven for 30 minutes, with oven door left partly open.
13. Remove cheesecake from the oven allow it to cool to room temperature.
14. Place in the refrigerator and chill thoroughly before serving.

SERVING
15. Remove spring form pan and place cheesecake on pastry stand or serving platter.
16. Cut into wedges and serve cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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