We got invited to a neighborhood block party (we live in a neighborhood! So weird!) and I like to win people's affections with food, so I made some of these cheesecake bars to contribute to the food spread. They were very easy and tasted just as rich as a regular fatty cheesecake. I thought they were very yummy, and the neighbors seemed to think so too.
I did not use coconut flour because I think that is stupid. Sometimes Cooking Light makes recipes that involve weird and unnecessary things just so they can include it in a particular article. So I ignored that, but I did add a tiny TINY bit of coconut extract to the crust. It was just enough to add a nice flavor and balance out the ginger. I might make these again for another social occasion.
Sorry about the photo, I was rushing to take them over to the neighbors'.
Pina Colada Cheesecake Bars
Cooking Light, March 2007
This uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten-free. Look for it in health-food stores or order online from Bob's Red Mill (www.bobsredmill.com). You also can substitute an equal amount of all-purpose flour. Standard lemons work well in this recipe, but Meyer lemons, which have sweeter flavor, are a good substitute if you see them in the store (or have a tree in your greenhouse).
1 cup graham cracker crumbs
2 tablespoons coconut flour or all-purpose flour
2 tablespoons turbinado sugar
1/2 teaspoon ground ginger
2 tablespoons butter, melted
1 tablespoon canola oil
1 tablespoon water
1 cup 2% low-fat cottage cheese
1/2 cup sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
Dash of salt
3/4 cup egg substitute
1 cup chopped fresh pineapple
1/4 cup unsweetened shredded coconut, toasted
Preheat oven to 350°.
To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.