Zutaten für Light Chocolate Amaretto Cheesecake
- Chocolate Wafer Cookies
- Light Cream Cheese
- ½ cup granulated sugar
- 1% Fat Cottage Cheese
- Unsweetened Cocoa
- All Purpose Flour
- Amaretto
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- Miniature Semisweet Chocolate Chips
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Zubereitung von Light Chocolate Amaretto Cheesecake
- Crush 1 ½ cups chocolate wafer crumbs. Press firmly into the bottom of a 7-inch springform pan. Set aside.
- In a food processor, combine 16 ounces (2 packages) of cream cheese, softened; ½ cup granulated sugar; ¼ cup amaretto liqueur; 2 large eggs; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; ¼ teaspoon salt; and 1 cup semi-sweet chocolate morsels.
- Process until completely smooth and creamy. Scrape down the sides of the bowl as needed.
- Gently fold in the remaining ½ cup semi-sweet chocolate morsels.
- Pour the batter evenly over the chocolate wafer crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated 300°F (150°C) oven for 65-70 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to fully set and chill.
- Carefully remove the sides of the springform pan.
- Transfer the cheesecake to a serving platter.
- Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar, as desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
114g
Fat
38g
Carbs
12g
