Chocolate Amaretto Cheesecake Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 6 - chocolate wafers, finely crushed
  • 1 1/2 cups - light process cream cheese product
  • 1 cups - sugar
  • 1 cups - 1% low-fat cottage cheese
  • 6 tablespoons - unsweetened cocoa
  • 1/4 cups - all-purpose flour
  • 1/4 cups - amaretto
  • 1 tablespoons - vanilla extract
  • 1/4 teaspoons - salt
  • 1 - egg
  • 2 tablespoons - semi-sweet chocolate mini-morsels
  • - 3 squares of semisweet chocolate for making chocolate curls, optional
  • Directions:

    Sprinkle chocolate wafer crumbs in bottom of 7-inch springform pan. Set aside.

    Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.

    Slowly pour mixture over crumbs in pan. Bake at 300° F for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours.

    Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.

    To Make Chocolate Curls:
    Melt 3 squares semisweet chocolate. Pour melted chocolate onto wax paper and spread to a 3-inch-wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer if not using right away.

    Brief Description

    Reduced fat recipe for amaretto flavored chocolate cheesecake in chocolate crumb crust.

    Main Ingredient:

    chocolate

    Category:  Desserts

    Cuisine:  Italian

    Prep Time: 8 hour(s) 20 min
    Cook Time: 1 hour(s) 10 min

    Notes

    Old recipe version was 43 grams of fat; this recipe has 7 grams of fat. For Chocolate-mint cheesecake: substitute 1/4 cup creme de menthe for amaretto.

    Source

    Light and Easy Cooking Collection

    Posted By:

    MarySue

    Posted On:

    May 9, 2020

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