Low Fat Hazelnut Cheesecake

• 3 ounces ground hazelnuts
• 1 lb skim milk ricotta cheese
• 2 cups lemon low fat yogurt
• 1 egg
• 1 egg white
• 14 cup arrowroot
• 23 cup sugar
• 12 teaspoon vanilla extract

1. Lightly coat a 7-inch springform pan with cooking spray.
2. Reserving 1 tablespoon of ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well.
3. Pour the mixture into the pan and bake at 400 degrees for 1 hour.
4. Turn off the oven and let the cake cool in the unopened oven for 1-1/2 to 2 hours, then cool at room temperature for another 1-1/2 hours.
5. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts.
6. Refrigerate for 3 to 4 hours, or overnight, before serving.

ground hazelnuts, milk ricotta cheese, lemon low fat yogurt, egg, egg, arrowroot, sugar, vanilla

Taken from www.food.com/recipe/low-fat-hazelnut-cheesecake-64512 (may not work)