Low Fat Hazelnut Cheesecake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This recipe sounds fantastic. I have not tried it, though. Tell me how does it turn out (Cooling and chilling time not included) Ingredients:
3 ounces ground hazelnuts |
1 lb skim milk ricotta cheese |
2 cups lemon low fat yogurt |
1 egg |
1 egg white |
1/4 cup arrowroot |
2/3 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Lightly coat a 7-inch springform pan with cooking spray.
2. Reserving 1 tablespoon of ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well.
3. Pour the mixture into the pan and bake at 400 degrees for 1 hour.
4. Turn off the oven and let the cake cool in the unopened oven for 1-1/2 to 2 hours, then cool at room temperature for another 1-1/2 hours.
5. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts.
6. Refrigerate for 3 to 4 hours, or overnight, before serving.
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