I made this cheesecake for a baby shower about a year ago and nobody could tell that it was made with light cream cheese. I thought it was super easy to make and would most definitely make it again.
Frangelico gives the cheesecake a delicate hazelnut taste, while chopped hazelnuts in the crust add crunch and more nutty flavor. You can use Amaretto (almond-flavored liqueur) and almonds instead.
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- Calories: 238
- Calories from fat: 33%
- Fat: 8.6g
- Saturated fat: 4.6g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.4g
- Protein: 7.4g
- Carbohydrate: 31.3g
- Fiber: 0.2g
- Cholesterol: 38mg
- Iron: 0.4mg
- Sodium: 184mg
- Calcium: 69mg
- 1 cup reduced-fat vanilla wafer crumbs (about 30 cookies)
- 3 tablespoons sugar
- 3 tablespoons finely chopped hazelnuts, toasted
- 1 tablespoon butter, melted
- Cooking spray
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 1 (8-ounce) block fat-free cream cheese, softened
- 1 cup fat-free sour cream
- 1 1/3 cups sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 large egg
- 1/4 cup Frangelico (hazelnut-flavored liqueur)
- 2 teaspoons vanilla extract
- Preheat oven to 400°.
- To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 7 minutes or until lightly browned. Cool on a wire rack.
- Reduce oven temperature to 325°.
- To prepare filling, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sour cream; beat until combined. Combine 1 1/3 cups sugar, flour, and salt, stirring with a whisk. Beating at low speed, gradually add sugar mixture to cheese mixture. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in liqueur and vanilla. Pour mixture into prepared pan. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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