Chocolate-amaretto Cheesecake (lf) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
6 each: Chocolate wafers, finely crushed
1 1/2 cup: Cheese, cream, light process product
1 cup: Sugar,
1 cup: Cheese, cottage 1%, low-fat
1/4 cup: +2 tb unsweetened cocoa,
1/4 cup: Flour, all-purpose,
1/4 cup: Amaretto,
1 tsp: Vanilla,
1/4 tsp: Salt,
1 each: Eggs,
2 tbsp: Semisweet choc mini morsels,
x Chocolate curls, *optional
PER SERVING
*calories,
*gm protein,
*gm fat,
*gm carbo,
*mg chol,
*mg iron,
*mg sodium,
*mg calcium,
Directions:
Sprinkle chocolate wafer crumbs in bottom of a 7-inch+ springform
pan. Set aside. Position knife blade in food processor bowl; add
cream cheese and next 7 ingredients, processing until smooth. Add egg
and process just until blended. Fold in Chocolate morsels. Slowly
pour mixture over crumbs in pan. Bake at 300^F for 65 to 70 minutes
or until cheesecake is set. Let cool in pan on wire rack. Cover and
chill at least 8 hours. Remove sides of pan, and transfer cheesecake
to a serving platter. Garnish with chocolate curls*, if desired.
Yield: 12 servings
+You can substitute an 8-inch pan for this cheesecake recipe, if
desired. The larger cheesecake will require only 45 to 50 minutes
baking time.
*To make chocolate curls, melt 3 squares semisweet chocolate. Pour the
melted chocolate onto wax paper and spread to a 3-inch wide strip. Let
stand until cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate. Store chocolate curls in
the freezer.
**Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for
amaretto. Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat,
27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium
From Light & Easy Cooking Collection Formatted for MM:dianeE
Source from luhu.jp
pan. Set aside. Position knife blade in food processor bowl; add
cream cheese and next 7 ingredients, processing until smooth. Add egg
and process just until blended. Fold in Chocolate morsels. Slowly
pour mixture over crumbs in pan. Bake at 300^F for 65 to 70 minutes
or until cheesecake is set. Let cool in pan on wire rack. Cover and
chill at least 8 hours. Remove sides of pan, and transfer cheesecake
to a serving platter. Garnish with chocolate curls*, if desired.
Yield: 12 servings
+You can substitute an 8-inch pan for this cheesecake recipe, if
desired. The larger cheesecake will require only 45 to 50 minutes
baking time.
*To make chocolate curls, melt 3 squares semisweet chocolate. Pour the
melted chocolate onto wax paper and spread to a 3-inch wide strip. Let
stand until cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate. Store chocolate curls in
the freezer.
**Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for
amaretto. Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat,
27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium
From Light & Easy Cooking Collection Formatted for MM:dianeE
Source from luhu.jp