Amaretto Cheesecake Delite

This is the cheesecake that proves lighter doesn’t have to mean lesser. Silken tofu gets blended with reduced-fat cream cheese for a filling that’s silky and rich without all the saturated fat of a traditional New York-style. The tofu disappears entirely into the texture, lending body and protein while letting the amaretto and vanilla take the spotlight.

A buttery chocolate cookie crust grounds the whole thing in deep cocoa flavor, and a ring of homemade caramelized almonds around the edge gives it that pastry-shop polish. The almond-amaretto pairing is one of those flavor combinations that just works (almond on almond, doubled down for emphasis).

Pro Tips

• Drain the silken tofu well before blending. Excess water makes the filling loose and the cheesecake won’t set properly.
• Bring the cream cheese to true room temperature for at least 30 minutes. Cold cream cheese leaves lumps that no amount of mixing will smooth out.
• Bake at 300°F (150°C) low and slow as directed. Higher temperatures crack the top and cook the eggs into a rubbery texture rather than silky.
• Watch the sugar carefully when caramelizing the almonds. Sugar goes from golden to burned in about 15 seconds, and you can’t rescue burnt caramel.

Variations

• Swap chocolate cookie crumbs for graham cracker crumbs for a more traditional cheesecake base.
• Use Frangelico hazelnut liqueur instead of amaretto and finish with toasted hazelnuts on top.
• Drizzle the chilled cheesecake with melted bittersweet chocolate for an even more decadent finish.