The sweetness of currants disguises that this is a sugar-reduced cheesecake.
- Portion size 10 servings
- Credits : Holiday Celebrations: 2007
MethodGrease 8-inch (2 L) springform pan; set aside.
Crust: In food processor, pulse flour, walnuts, butter, sugar and salt just until clumped together. Press evenly into prepared pan; prick all over with fork. Bake in centre of 375°F (190°C) oven until golden, 15 minutes. Let cool on rack.
In food processor, whirl ricotta with sour cream until smooth. Add sugar, flour and vanilla; whirl until smooth. Whirl in eggs, 1 at a time. Stir in currants and orange rind; pour over crust. Bake in centre of 325°F (160°C) oven until light golden and set around edge yet centre still jiggles slightly, about 1 hour.
Transfer to rack. Loosen side; let cool for 1 hour. Refrigerate until cold, 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts Per each of 10 servings: about
- Sodium 100 mg
- Protein 10 g
- Calories 270.0
- Total fat 17 g
- Cholesterol 113 mg
- Saturated fat 8 g
- Total carbohydrate 20 g
- Iron 8.0
- Folate 18.0
- Calcium 11.0
- Vitamin A 13.0
- Vitamin C 2.0