Neptune Pumpkin Cheesecake Recipe

How many of you love a good homemade cheesecake? Yes, count me in! While I’ve made a few cheesecakes in my time, I do have to admit, I’m not very good at making them. However, my daughter Shelly can really make a good cheesecake and I’m always happy to sample them when she does!

Last week we were asked to share this recipe for a Neptune Cheesecake with all of the readers of The Classy Chics blog. The recipe is courtesy of Executive Chef at Pritikin Longevity Center + Spa, Anthony Stewart. The recipe will make 12 servings. Do you love cheesecake? Got a favorite flavor that you enjoy? Hands down I would be all-over one of her blueberry cheesecakes!

Neptune Cheesecake Recipe

1 lb. fat free cream cheese
2 oz. fat free ricotta cheese
2 cups roasted pumpkin (pureed)
½ cup Splenda
3 oz. silken tofu
1 teaspoon vanilla extract
¼ cup egg white
½ tsp. lemon rind
1 tsp. lemon juice
1 tsp. cream tartar
¼ tsp. Xanthan gum
¼ cup Silk vanilla soya milk
2 Asian pears sliced very thin and cooked in apple juice and ginger for two minutes

In a food processor or cake mixer, mix cream cheese and half the amount of Splenda until creamy. In a food processor blend tofu and ricotta cheese, with remaining Splenda and xantham gum until smooth. Add tofu mixture to cream cheese mixture mixing on low speed. Add all other ingredients except cooked Asian pear and pumpkin and mix well. Divide the mixture into two halves. Add pumpkin puree to one half of the mixture and mix well.

In a lightly grease pie dish layer with asian pear slices then pour pumpkin cheese cake mixture, add a layer of Asian pear them pour regular cheese cake mixture. Bake in hot water bath at 350 degrees for 10 minutes, and then reduce to 275 degrees for 25 minutes.