Crustless Butternut Cheesecake

Healthy Recipe from the Pritikin Cooking School

This Crustless Butternut Cheesecake has zero saturated fat and only about one-tenth the calories of regular cheesecake, but loads of creamy, dreamy flavor.

Butternut Cheesecake Recipe

Love cheesecake but don't love what it does to your waistline and heart? Here's your solution - delish, healthy Butternut Cheesecake from the talented chefs at the Pritikin health resort.

Crustless Butternut Cheesecake
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This cheesecake is a feast for both palate and heart. A slice of regular cheesecake, like the Original Cheesecake at The Cheesecake Factory, is a whopping 710 calories and 29 grams of saturated fat (the sat fat equivalent of three Big Macs!). Our Pritikin Butternut Cheesecake has one-tenth the calories, and 0 grams of saturated fat.
Servings Prep Time Cook Time
12 60minutes 30 minutes
Servings Prep Time
12 60minutes
Cook Time
30 minutes
Ingredients
Servings: Units:
Ingredients
Servings: Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, mix cream cheese, cottage cheese, and tofu until very smooth.
  3. In a large bowl, combine egg whites, Splenda, pureed butternut squash, and vanilla with a spoon (not a whisk).
  4. Add cream cheese mixture to egg white mixture. Blend until smooth. Spoon into 12 ramikens.
  5. Bake for 30 minutes in a hot water bath. To prepare hot water bath, put your filled ramekins in a larger pan and add enough boiling-hot water to reach halfway up the sides of the ramekins.
  6. Cool. Then remove cheesecakes from ramekins. Serve, if desired, with a drizzle of Chambord Raspberry Coulis.**
Recipe Notes

* To roast butternut squash, pre-heat oven to 400 degrees. Cut squash in half and scoop out seeds.  In a baking dish, roast (cut sides up) until fork tender, about 40 to 60 minutes. Scoop out 1/2 cup of flesh and puree in food processor. You'll use this pureed 1/2 cup for your cheesecake recipe. The remaining roasted squash can be used to make Two Squash Soup.

** Our chefs' dessert sauce Chambord Raspberry Coulis is divine!

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