- Calories 226
- Fat 8.8g
- Satfat 4.9g
- Protein 7.3g
- Carbohydrate 28.2g
- Fiber 0.5g
- Cholesterol 51mg
- Iron 0.5mg
- Sodium 145mg
- Calcium 109mg
How to Make It
Preheat oven to 375°.
Place biscotti in a food processor; process until fine crumbs form to yield 1 1/3 cups. Add 1/4 cup sugar; process until blended. Add 1 egg white, and process until blended. Press crumb mixture into bottom and 1 inch up sides of an 8-inch springform pan.
Bake at 375° for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 350°.
Combine ricotta and next 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add flour, egg, and 1 egg white, beating just until blended. Pour batter into prepared crust. Gently tap on counter to remove air bubbles.
Bake at 350° for 45 minutes. Remove from oven, and carefully run a knife around outside edge of cake. Cool completely in pan on wire rack. Cover and chill overnight.
Note: Before chilling cheesecake, place a paper towel over pan before covering with foil. This will catch the condensation that forms around the cheesecake while it's in the refrigerator. You may substitute 1/2 teaspoon almond extract plus 1/4 cup water for the amaretto, if desired.
Oxmoor House Healthy Eating Collection