Description
This healthified cheesecake is made with lentils, but you’d never know it! It’s sweet, spicy, gingery, and topped with a decadent chocolate ganache.
Ingredients
Units
Scale
Crust:
- 1 pound Gingersnaps
- 4 Tbsp Butter, melted
- 1/4 cup Brown Sugar
Cheesecake:
- 1 1/2 cup Cooked Lentils (1/2 cup dry)
- 2 8oz Cream Cheese
- 1 1/2 cups Brown Sugar
- 1 1/2 tsp Pumpkin Pie Spice
- 3 Eggs
- 1 Tbsp Vanilla
Topping:
- 1 cup Chocolate Chips
- 1/4 cup Butter
- 1/4 cup Whipping Cream
Instructions
Prep:
- To cook lentils, add 1/2 cup dry lentils to small saucepan. Add 1 1/2 cups water over the top. Cover and put on stove on high.
- When they begin to boil, turn down to low to simmer. Simmer for about 30 minutes or until they are tender all the way through.
- Put into a sieve and drain excess water from the lentil. Set aside to cool slightly.
- Preheat oven to 350.
- In food processor, pulse gingersnaps, brown sugar. Pour into bowl.
- Mix in melted butter. Press into spring form pan.
For Cheesecake:
- In food processor, cream together cooled cooked lentils, brown sugar, cream cheese, pumpkin pie spice, and vanilla.
- While food processor is on, blend in one egg at a time, allowing a few seconds in between additions of eggs. When mixture is smooth, pour into prepared springform pan.
- Bake for 50-55 minutes or until the middle of the cheesecake registers 145 degrees. Remove from oven and place on cooling rack.
- Cool for two hours and then put in fridge and chill for at least 6 hours.
For Chocolate Ganache:
- In microwave safe bowl on half power, heat chocolate, cream and butter for 30 seconds. Stir, and continue to heat in 15 second intervals stirring in between each interval.
- When smooth, pour over cooled cheesecake and smooth to distribute evenly. Allow to harden.
- Slice and serve cheesecake.
Notes
Original Lentil Streusel Cheesecake from Michelle Keno. Adapted by Megan Keno.