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Amaretto Cheesecake Delite

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Submitted by LLC@wi.rr.com

YIELD

16 servings

PREP

25 min

COOK

1 hrs

READY

1 hrs

Ingredients

Crust
1 ½ 355
3 45
TABLESPOONS ML ALMONDS
chopped
2 3E+1
TABLESPOONS ML SOY OIL *
Glazed almond topping
2 3E+1
TABLESPOONS ML SUGAR
¾ 177
CUP ML ALMONDS
sliced
Amaretto filling
10 ½ 303.5
OUNCES ML/G SILKEN TOFU
16 462.4
OUNCES ML/G CREAM CHEESE (REDUCED-FAT)
softened
3 45
TABLESPOONS ML SUGAR SUBSTITUTE
or 36 sugar substitute packets or 1 1/2 c sugar *
6 6
EACH EACH EGG WHITES *
4 4
LARGE LARGE EGGS
whole
¼ 59
CUP ML AMARETTO LIQUEUR *
2 3E+1
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 139 63% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 107mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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