Almond Cheesecake Recipe
- 28 x vanilla wafers crumbled
- 1 x egg white lightly beaten
- 8 ounce lowfat cream cheese
- 16 ounce Yogurt Cheese (see recipe) (or possibly nonfat lowfat sour cream)
- 1/2 c. superfine sugar
- 1 x egg
- 1/4 c. all-purpose flour
- 1 tsp almond extract
- 2 Tbsp. amaretto liqueur (or possibly 1 additional tspn almond extract)
- 1/2 c. nonfat lowfat sour cream
- 5 x strawberry halves
- Preheat the oven to 325 degrees.
- Coat an 8-inch springform pan with 3-inch sides with nonstick cooking spray.
- In a food processor fitted with the metal blade, combine the wafer crumbs and egg white and pulse just to blend.
- Transfer the crumb mix to the prepared pan and press onto the bottom of the pan.
- In a bowl, using an electric mixer set on medium speed, beat together the cream cheese, Yogurt Cheese or possibly lowfat sour cream, and sugar till creamy, 2 to 3 min.
- Add in the egg, flour, almond extract, and amaretto, if using, and beat to mix completely, 1 minute longer.
- Spread the filling onto the prepared crust and smooth the top with a rubber spatula.
- Bake till the center is set, about 1 hour.
- Turn off the oven and, with the oven door slightly open, cold the cake completely in the oven, about 1 hour longer.
- Cover the cooled cake and chill till chilled, 2 to 3 hrs.
- To serve, remove the pan sides.
- Carefully transfer to a serving plate.
- Using a spatula, spread the lowfat sour cream over the top.
- Garnish with the strawberry halves.
- Cut into wedges.
- This recipe yields 10 servings.
- Comments: Lowfat and nonfat dairy products replace their richer counterparts in this version of a classic cheesecake.
- Slow baking and cooling in the oven help prevent the surface from cracking.
- The finished cheesecake, with topping, will be 1 inch high.
vanilla wafers, egg white lightly, cream cheese, sour cream, sugar, egg, allpurpose, almond, liqueur, nonfat lowfat sour cream, strawberry halves
Taken from cookeatshare.com/recipes/almond-cheesecake-63634 (may not work)