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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Frangelico gives the cheesecake a delicate hazelnut taste, while chopped hazelnuts in the crust add crunch and more nutty flavor. You can use Amaretto (almond-flavored liqueur) and almonds instead. Ingredients:
1 cup reduced-fat vanilla wafer crumbs (about 30 cookies) |
3 tablespoons sugar |
3 tablespoons finely chopped hazelnuts, toasted |
1 tablespoon butter, melted |
cooking spray |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
1 (8-ounce) block fat-free cream cheese, softened |
1 cup fat-free sour cream |
1 1/3 cups sugar |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
4 large egg whites |
1 large egg |
1/4 cup frangelico (hazelnut-flavored liqueur) |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 400°.
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 7 minutes or until lightly browned. Cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare filling, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sour cream; beat until combined. Combine 1 1/3 cups sugar, flour, and salt, stirring with a whisk. Beating at low speed, gradually add sugar mixture to cheese mixture. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in liqueur and vanilla. Pour mixture into prepared pan. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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