Chocolate-Almond Cheesecake (Light Version) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is a velvety, amaretto-laced cheesecake taken from the Southern Living Low-Fat, Low-Calorie cookbook. Note: cooking time does not include at least 8 hours of refrigeration. Ingredients:
vegetable oil cooking spray |
3/4 cup chocolate graham cracker (teddy bear shaped cookies, finely crushed) |
1 (12 ounce) container low fat cottage cheese (1%) |
2/3 cup cocoa |
1/3 cup all-purpose flour |
1 (8 ounce) container reduced-fat cream cheese, softened |
1 (8 ounce) package fat free cream cheese, softened |
1 1/2 cups sugar |
1/4 cup amaretto |
2 teaspoons vanilla extract |
1 egg |
1 egg white |
1 cup reduced-calorie whipped topping, thawed |
2 tablespoons almonds, sliced and lightly toasted |
Directions:
1. Coat the bottom of a 9-inch springform pan with cooking spray; sprinkle half of crushed cookies over bottom of pan.
2. Process cottage cheese in an electric blender 2 to 3 minutes or until very smooth, scraping sides often; set aside.
3. Sift cocoa and flour together; set aside.
4. Beat cream cheeses in a large bowl at medium speed of an electric mixer 10 minutes. Gradually add sugar, beating until well blended.
5. Add cottage cheese; beat 1 minute.
6. Add cocoa mixture; beat 1 minute, scraping sides of bowl as needed.
7. Add amaretto and next 3 ingredients; beat 1 minute or until blended.
8. Pour into prepared pan.
9. Bake, uncovered, at 300 degrees for 55 minutes or until set.
10. Remove from oven; sprinkle with remaining crushed cookies.
11. Run a knife around edge of pan; cool in pan on a wire rack.
12. Cover and chill at least 8 hours.
13. To serve, remove sides of pan; place cheesecake on a plate. Pipe or dollop whipped topping around edge, decorate with almonds.
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