Lentil Cheesecake

lentil recipe, canadian recipe, canada food Pecan Crumb Crust:

  • ½ cup (125 mL) graham crumbs
  • 1/3 cup (75 mL) pecans, finely chopped
  • 2 Tbsp (30 mL) margarine, melted
  • 2 Tbsp (30 mL) brown sugar

Spiced Lentil Filling:

  • 16 oz (500 g) low-fat cream cheese
  • ¼ cup (60 mL) brown sugar
  • ¼ cup (60 mL) granulated sugar
  • 2 eggs
  • 1 cup (250 mL) green lentil purée
  • 1 tsp (5 mL) cinnamon
  • ¼ tsp (1 mL) nutmeg
  • ¼ tsp (1 mL) pumpkin spice
  • 1 Tbsp (15 mL) 1% milk
  • 1½ tsp (7 mL) cornstarch

Orange Cream Cheese Icing:  (Optional)

  • 8 oz (250 g) spreadable low-fat cream cheese
  • 2 Tbsp (30 mL) icing sugar
  • 1½ tsp (7 mL) orange liqueur
  • ½ tsp (2 mL) grated orange rind
Combine crumbs, pecans, margarine, and brown sugar. Press into and up the sides of a 20 cm (8”) springform pan. Chill.Preheat oven to 180° C (350° F).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.Bake 45 minutes, until center is just set.Remove cake from oven; run a knife around the edge to loosen it from the pan. Cool at room temperature.Beat all icing ingredients together. Spread over cooled cake.Cut into 12 wedges.

Nutritional information

Per Serving (105g)

  • Calories 269.2
  • Protein 9.2g
  • Carbohydrates 25.2g
  • Fibre 2.2g
  • Sugars 12.9g
  • Fat 14.9g
  • Cholesterol 62.9mg
  • Potassium 206.8mg
  • Sodium 216.7mg
  • Vitamin A 15%
  • Vitamin C 1%
  • Calcium 9%
  • Folate 5%
  • Iron 31%
  • Zinc 5%

Recipe courtesy of Canadian Lentils.

 

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