Lentil Cheesecake – Lentils.org

Lentil Cheesecake

  By lentilsorg    

July 14, 2015

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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!

  • Prep: 20 Minutes
  • Cook: 45 Minutes

  • 20 Minutes

    45 Minutes

    1 Hour 5 Minutes

  • Yields: 12-16
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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 centre 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.

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

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Nutrition Facts

Serving Size105 g
Calories269.2
Sodium216.7 mg
Potassium206.8 mg
Protein9.2 g
Cholesterol62.9 g
Sugar12.9 g
Total Fat14.9 g
Total Carbohydrates25.2 g
Dietary Fiber2.2 g