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.
I’ve made some cheesecakes for occasions where I’m bringing something, but haven’t made any for home. This is one to make for me, in that it is low fat and sounds delicious!
I do love cheesecake (my favorite is praline cheesecake–brown sugar gives it a praline flavor.) I don’t know about this one because it uses pumpkin & I just don’t care for pumpkin (I don’t do well in the Fall, lol, when every recipe seems to include pumpkin.) My Mom loves it though, so she would like this.
Great recipe! My brither loves cheesecake, but he is diabetic, so this is a great recipe for him. I love the addition of ricoota – more like the classic Italian cheesecake. I have a question about the last ingedient, though. “2 Asian sliced very thin”. You mean Asian pears, right? Because later on it says to add them. Otherwise it sounds a little cannabalistic. OMG!
I usually make no bake cheesecake recipes, but this cheesecake looks so delicious and easy to make. It really looks healthy. I will have to give this recipe a try. Thanks for sharing.
I love cheese cake looks like a good recipe
i need to use fat free products and sugar free products
To me these are very strange ingredients for a cheesecake. I do like cheesecake but don’t make it myself.
I have tried pumpkin cheesecake and it is really quite good. I am sure it wasnt like this one though. I have never really much cooked with tofu. My husband says it looks like clay and has no taste, but I would guess if it was in something like tis, it wouldnt be bad. Of course he isnt into cheescake either, but then e doesnt know whats yummy. I would give tis a try and it looks good.
I have never tried to make a cheesecake using tofu and Splenda, but i would like to try this for diabetic husband.
I like using fat free cream cheese in my recipes too. You really can’t tell the difference and it saves so much fat and calories in the recipe. I like fruit on cheese cake so why not veggies too? I’ll have to try the pumpkin and pear since I do love the flavors.
Haven’t thought about cheesecake in awhile, then, yesterday my daughter was wanting to use up some extra ingredients we had and was thinking about making a cookie crust. We both thought of cheesecake and hope to this weekend. Now, I really want to have some. This is really an interesting recipe. I love the idea of making it healthier and using some fat free and sugar free products. I don’t have them on hand, but I’d love to try a “Neptune” cheesecake. Never had one….hope you get a blueberry one soon! 🙂
I have been craving cheesecake lately. I have never heard of this flavor of cheesecake before and now I have to try it. The recipe sounds pretty easy and one I can actually tackle thanks for sharing this one.