Amaretto Cheesecake With Hazelnut Macaroon Crust
- 7 ounces flaked coconut, toasted
- 1/2 cup finely chopped hazelnuts
- 2 tablespoons unsalted butter
- 1 (24 ounce) carton low fat cottage cheese
- 2 (8 ounce) containers light cream cheese
- 3/4 cup sugar
- 2 tablespoons amaretto liqueur
- 2 eggs
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 1/4 cup sugar
- In a small bowl combine toasted coconut, ground hazlenuts and butter.
- Press onto bottom of 10 inch spring-form pan.
- Set aside.
- Preheat oven 325 degrees F.
- In food processor blend cottage cheese and cream cheese until smooth.
- Add the 3/4 C sugar, amaretto, and whole eggs beat until smooth, put into large bowl, set aside.
- In mixing bowl beat egg whites and cream of tartar at high speed until foamy.
- Gradually add the 1/4 C sugar a tablespoon at a time; beating until stiff peaks form.
- Gently fold egg white mixture into cheese mixture.
- Pour into prepared pan.
- Bake for 50 minutes.
- Remove pan from oven allow to cool 15 minutes.
- Cover and chill at least 8 hours.
coconut, hazelnuts, unsalted butter, cottage cheese, containers light cream cheese, sugar, liqueur, eggs, egg whites, cream of tartar, sugar
Taken from www.food.com/recipe/amaretto-cheesecake-with-hazelnut-macaroon-crust-28511 (may not work)