- 1/3 cup Grape Nuts cereal
- 3 tablespoons chopped walnuts, toasted
- 2 pitted dates
- 1/2 teaspoon finely grated fresh lemon zest
- 1/8 teaspoon cinnamon
- 1 cup 1% cottage cheese
- 4 oz reduced-fat cream cheese
- 2 tablespoons sugar
- 1 large egg white
- 1 tablespoon cornstarch
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon vanilla
- 3 tablespoons sugar
- 1/3 cup water
- 2 tablespoons Tokay or Sauternes
- Preheat oven to 300¿F.
- Pulse crust ingredients in a food processor until crumbly but moist.
- Lightly oil 6 (1/3-cup) muffin cups and line bottoms with rounds of parchment or wax paper. Divide crust mixture among muffin cups and firmly press into an even layer on bottoms.
- Pur¿cottage cheese in food processor until completely smooth, scraping down bowl several times. Add remaining filling ingredients and blend until smooth. Spoon into muffin cups.
Bake cheesecakes in a hot water bath in middle of oven until firm, 20 to 25 minutes. Remove muffin pan and cool on a rack. Chill, covered, 2 hours.
- Bring sugar and water to a boil in a small saucepan over high heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Stir in Tokay and transfer to a bowl. Cover and chill.
- Run a wet small knife around edges of cheesecakes and invert onto a baking sheet. Serve drizzled with syrup.