Cook The Book: Honey-Vanilla Cheesecake

• 2 ounces (57 grams) chopped walnuts
• 4 ounces (115 grams) graham cracker crumbs
• 3 1/2 fluid ounces (105 mL) fresh orange juice
• 14 ounces (400 grams) low-fat cottage cheese
• 7 ounces (200 grams) part-skim ricotta cheese
• 1 1/2 fluid ounces (45 mL) nonfat yogurt, drained
• 8 ounces (225 grams) honey
• 2 eggs
• 1 egg white
• 1 ounce (30 grams) cornstarch
• 2 large vanilla beans, scraped

1. Put the walnuts in a food processor. Add the graham cracker crumbs, and while the machine is running, slowly add the orange juice until mixture begins to come together.
2. Press the crumb crust evenly over the bottom of a 10-inch (25 centimeter) springform pan. Prebake the crust in a 300u0b0F (150u0b0C) oven until crust has dried and resembles a cookie, about 15 minutes.
3. In a food processor, puree the cottage and ricotta cheeses until smooth. Add the drained yogurt and remaining ingredients. Continue pureeing until smooth again.
4. Pour cheese mixture over crust; bake in a 300u0b0F (150u0b0C) oven for 15 minutes. Place a bowl of water in oven below cheesecake; reduce temperature to 200u0b0F (95u0b0C). Bake until set, about 1 1/2 hours more. Let cheesecake cool completely before slicing.

walnuts, graham cracker crumbs, fluid, lowfat cottage cheese, ricotta cheese, fluid, honey, eggs, egg, cornstarch, vanilla beans

Taken from www.seriouseats.com/recipes/2008/01/healthy-honey-vanilla-cheesecake-recipe.html (may not work)