Maple Cheesecake With Granola Crust
vegetable oil to coat pie plate
1-1/2 cups uncooked rolled oats
1 cup rolled wheat flakes
1/2 cup wheat germ
1 cup chopped walnuts
1/4 cup honey
1/2 cup canola or sunflower oil
1 cup (8 oz.) low-fat cottage cheese
1 cup (8 oz.) plain non-fat yogurt
1/2 cup maple syrup
1 tablespoon arrowroot
2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated orange zest
4 eggs, beaten or 1 cup egg substitute
Preheat the oven to 350ºF. Lightly coat a 9-inch glass pie plate with vegetable oil and set aside.
Prepare the crust: In a large bowl, combine the rolled oats, wheat flakes, wheat germ, and walnuts, then spread them out on a baking sheet. Place in the oven, stirring occasionally, until toasted (10 to 12 minutes). Return the toasted oat mixture to the bowl and add the honey and oil. Combine well.
Pat the oat mixture evenly in the bottom of the pie plate. Set aside.
Prepare the filling In a blender or food processor, combine the cottage cheese, ricotta cheese, yogurt, maple syrup, arrowroot, and vanilla extract until smooth. Add the lemon zest, orange zest, and eggs, and pulse until well combined.
Pour the filling mixture into the prepared shell and place in the oven. Reduce the oven temperature to 325°F. Bake until the center of the cheesecake is firm (40 to 45 minutes).
Allow the cake to cool to room temperature before chilling it in the refrigerator until very cold (at least 6 hours). Cut the chilled cake into wedges and serve.
Note: This low-fat cheesecake has hints of maple, orange, and lemon. It should be started early in the day, since it needs at least 6 hours to chill properly.