Lentil Cheesecake

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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