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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This recipe is from my old running partner Grace in the Bay Area of Northern California, given to me on December 25 1981. This is a very good cheesecake especially if you like Carob and Amaretto which if you have allergies to chocolate this cheesecake is for you! Ingredients:
1 1/2 cups graham crackers (finely chopped) |
2 tablespoons yogurt |
3 tablespoons fructose |
1 tablespoon ground cinnamon |
2 cups fructose |
1 1/2 lbs cream cheese (philadelphia no subs) |
3 tablespoons cream (heavy) |
1 cup sour cream |
1/4 cup amaretto |
3/4 teaspoon ground cinnamon |
3/4 teaspoon almond extract |
1 cup carob chips |
3 eggs |
Directions:
1. Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
2. Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
3. Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
4. Topping: Spread with 1 cup of sour cream if desired, enjoy.
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