Adzuki Bean Cheesecake Recipe - 11 pts, 30g carbs, trace fiber

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Adzuki Bean Cheesecake Recipe - 11 pts, 30g carbs, trace fiber

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Crust:

1 cup graham crackers crushed -- (approx. 10 crackers)

1/4 cup unsalted butter melted

Filling:

1/4 cup granulated sugar

1 1/2 package cream cheese -- at room temperature

2 eggs

7 1/2 ounces mashed sweetened red beans -- (1/2 can)

 

Crust prep:

Preheat oven to 325 degrees F. Blend cracker crumbs and butter in medium bowl.

Press mixture over bottom of springform pan. Bake crust until lightly browned at

edges, about 8 minutes. Cool completely.

 

Filling prep:

In an electric mixer, beat cream cheese in large mixer bowl until fluffy. Slowly

mix in sugar and beat at medium speed, scraping bowl often, until creamy (1 to 2

minutes). Continue beating, adding eggs 1 at a time, until well mixed. (DO NOT

OVER BEAT.) Gently fold in red bean by hand into cream cheese mixture. Pour

filling onto crust. Bake cake until edges are set and center moves only slightly

when pan is shaken, about 45 mins to an hour. Cool completely in pan on rack.

Cover and refrigerate at least 4 hours. (Can be prepared a day ahead.) Run small

sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake

to platter.

 

Makes three 4 " springform pans

 

Tip: To prevent cracking, bake cheesecake in a water bath. Firstly, prepare the

springform pans by wrapping foil to prevent water from sipping through the

bottom of the pan. Use a separate pan that will be able to hold the springform

pan and place it in the center. Carefully pour hot water into the pan that is

holding the springform up to about 3/4 " up the side of the springform. This

water bath will distribute the heat evenly and will prevent the cheesecake from

cracking.

 

*Double the amounts for a 9 " springform pan.

 

AuthorNote: I love red beans and I love cheesecake. I was writing up some

recipe ideas for different types of cheesecake and hubby came up with the idea

of this red bean cheesecake. Of course I could not resist. So this is one of few

cheesecakes that we have been experimenting. Since it is a test recipe, we made

it with the 4 " springform pan -- just in case it . Surprisingly, it's not bad

at all. I definitely like the color and the red bean adds some texture to the

bite from the regular creamy cheesecake filling.

 

 

Description:

" 11 pts "

Source:

" cristinacy for BakeSpace's Global Cookbook "

S(Formatted by Chupa Babi):

" 02.05.08 "

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Per Serving (excluding unknown items): 432 Calories; 31g Fat (63.7% calories

from fat); 10g Protein; 30g Carbohydrate; trace Dietary Fiber; 155mg

Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 5 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 4131 0 0 0 0 2023

 

 

 

 

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