|
Filling
4 (8oz) pkg 1/3 less fat cream cheese
2/3 cup honey
1/2 cup sugar
1tsp vanilla
4 eggs, beaten
2 tsp grated orange zest
2 tsp grated lemon zest
Crust
2 cups walnuts, toasted
1/4 cup sugar
1/2 tsp cinnamon
Preheat oven 350 degrees. In a large bowl, with an electric mixer, combine
the cream cheese, honey, sugar and vanilla until blended. Add the eggs,
mix until blended. Stir in the citrus zest.
Using a food processor with fitted steel blade, process the walnuts, sugar
and cinnamon for the crust until finely ground. Press the crust into the
bottom of a 9-inch springform pan. Pour filling mixture over the crust.
Bake for 50 -60 minutes or until center is almost set. Using a butter
knife, loosen cake from the rim of the pan. Cool before removing the rim.
Refrigerate 3 hours or overnight. Garnish with orange slices, walnuts,
mint leaves or a drizzle of honey.
Makes 12 servings.
|
