1 cup amaretti (Italian-style almond cookie) crumbs
2 tablespoons soft margarine, melted
1 package (8 oz.) nonfat cream cheese
1/3 cup nonfat cottage cheese
3 tablespoons amaretto liqueur
1 large egg
1 large egg white (about 2 tablespoons)
1/2 cup plus 2 tablespoons sugar, divided
1 cup nonfat sour cream
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
Prep Time: 15 minutes
Baking Time: 35 to 40 minutes
Cooling and Chilling Time: At least 3 1/2 hours or overnight.
1. For Crust:
In a small bowl stir together cookie crumbs and margarine; using the back of a spoon, press mixture evenly over bottom and sides of a 9-inch (23cm) springform pan. Bake in a 350°F (180°C) oven until lightly browned (6 to 8 minutes). Remove from oven.
2. For Filling:
In a food processor or blender, combine cream cheese, cottage cheese, amaretto, egg, egg white, and 1/2 cup of the sugar; process or blend until smooth. Pour mixture into baked crumb crust.
3. Return cheesecake to 350°F (180°C) oven and bake until top feels dry when lightly touched and center jiggles only slightly when pan is gently shaken (25 to 30 minutes).
4. For Topping:
In a small bowl, stir together remaining 2 tablespoons sugar, sour cream, and vanilla to make topping. Remove cheesecake from oven and reduce oven temperature to 250°F (120°C). Pour sour cream mixture over hot cheesecake, smoothing gently to spread evenly. Sprinkle with sliced almonds.
5. Return cheesecake to oven and bake for 5 minutes. Let cool on a wire rack (about 1 hour). Remove sides of springform pan and cover cheesecake lightly with aluminum foil and refrigerate until well set (at least 2 1/2 hours) or overnight. Serve chilled cut into wedges.
Makes 10-12 servings.
222 calories, 24% (52.3 cal.) from fat
9.5 g protein
5.7 g fat (.78 g sat.)
33 g carbohydrates (.28 g fiber)
253 mg sodium
33 mg cholestrol
Date: November 5, 2003