3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2/3 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
2 tablespoons all-purpose flour
1 large egg
1 large egg white
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.