A light and relatively fluffy cheesecake with a hidden ingredient no one would ever guess!
Ingredients:
1 parsnip
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon salt
8 full graham cracker sheets
4 tablespoons butter
1 cup heavy cream
1 Lindt white chocolate coconut bar
2 tablespoons water
16 oz. neufchatel cheese
2-3 tablespoons coconut shavings
Peel and dice parsnip. Simmer in milk with salt about half an hour or until parsnip is soft. Cool slightly and puree in a food processor.
Melt butter and combine with graham crackers in food processor to form a moist crumble. Press into an 8" springform pan and bake at 350 degrees F for 8 minutes.
Melt white chocolate with water over the stove. Combine with parsnip puree.
Whip the cream with an electric mixer until fluffy with stiff peaks. In another bowl, mix chocolate/parsnip mixture with neufchatel cheese. Fold in the whipped cream.
Pour mixture into prepared pan with crust. Refrigerate overnight.
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