Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Pittman
Recipe by Cooking Light October 2006

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Yield:
16 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

238 calories; calories from fat 33%; fat 8.6g; saturated fat 4.6g; mono fat 2.9g; poly fat 0.4g; protein 7.4g; carbohydrates 31.3g; fiber 0.2g; cholesterol 38mg; iron 0.4mg; sodium 184mg; calcium 69mg.
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