Pear and Ginger Cheesecake

Serves 10

Ingredients:

• 6 dried pear halves, chopped
• 1/3 cup(s) crystallized ginger
• 1/2 cup(s) water
• 1 cup(s) low-fat granola, (without dried fruit)
• 16 ounce(s) nonfat or low-fat cottage cheese, (1 3/4 cups)
• 16 ounce(s) nonfat cream cheese
• 1/2 cup(s) granulated sugar
• 1/4 cup(s) packed light brown sugar
• 3 large eggs
• 1/3 cup(s) all-purpose flour
• 2 teaspoon(s) vanilla extract
  
  

Directions:

1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
2. Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat.
3. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.
4. Meanwhile, process granola in a food processor or blender until finely ground.
5. Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.
6. Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary.
7. Let cool for 10 minutes.
8. Add cottage cheese and cream cheese; process until combined.
9. Add granulated and brown sugars; process until smooth, scraping the sides as necessary.
10. With the processor running, add eggs one at a time.
11. Add flour and vanilla; process until creamy.
12. Pour the batter into the prepared pan.
13. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
14. Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes.
15. Turn the oven off.
16. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
17. Transfer the cheesecake to a wire rack to cool for 1 hour.
18. Cover with plastic wrap and refrigerate for at least 4 hours before serving.