Chocolate Amaretto Cheesecake
The dairy-fresh tang of neufchâtel and cottage cheese balances the rich chocolate taste--mostly from cocoa--in this smooth cheesecake.
Yield: Makes 10 to 12 servings
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Amount per serving
- Calories: 241
- Calories from fat: 45%
- Protein: 7.3g
- Fat: 12g
- Saturated fat: 6.5g
- Carbohydrate: 29g
- Fiber: 1.2g
- Sodium: 331mg
- Cholesterol: 45mg
- 20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)
- 2 tablespoons melted butter or margarine
- 1 1/2 packages (8 oz. size, 12 oz. total) neufchâtel (light cream) cheese or cream cheese
- 1 cup small-curd low-fat cottage cheese
- 1 large egg
- 3/4 cup sugar
- 6 tablespoons unsweetened cocoa
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup almond-flavor liqueur (such as amaretto) or 1/4 teaspoon almond extract
- 2 tablespoons miniature (or coarsely chopped regular) semisweet chocolate chips
- 1. In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 1/2 in. deep).
- 2. In a food processor or in bowl with a mixer, whirl or beat until smooth the neufchâtel, cottage cheese, egg, sugar, cocoa, flour, vanilla, salt, and almond liqueur. Stir in chocolate chips. Scrape mixture into chocolate crust.
- 3. Bake cheesecake in a 350° regular or convection oven until filling looks dry at rim of the cake and is firm in the center when pan is gently shaken, 30 to 40 minutes.
- 4. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours. Serve, or if making up to 2 days ahead, wrap airtight and chill. Remove pan rim and cut cake into wedges.
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