Amaretto Cheesecake Delite
|
|
 | Preparation | 25 minutes |
|---|
| Cooking | 1 hours |
|---|
| Ready In | 1 hours |
|---|
|
Ingredients
|
|
--- |
Crust |
| 1 1/2 |
cups |
chocolate cookie crumbs |
|
| 3 |
tablespoons |
almonds |
chopped |
| 2 |
tablespoons |
soy oil |
|
|
|
--- |
Glazed Almond Topping |
| 2 |
tablespoons |
sugar |
|
| 3/4 |
cup |
almonds |
sliced |
|
|
--- |
Amaretto Filling |
| 10 1/2 |
ounces |
silken tofu |
|
| 16 |
ounces |
cream cheese (light) |
softened |
| 3 |
tablespoons |
sugar substitute |
or 36 sugar substitute packets or 1 1/2 c sugar |
| 6 |
each |
egg whites |
|
| 4 |
large |
eggs |
whole |
| 1/4 |
cup |
amaretto liquer |
|
| 2 |
tablespoons |
vanilla extract |
|
Directions
In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan.
Using an electric mixer, combine tofu and cream cheese until smooth. Add sugar sub or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts.
Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate.
|
