Yield: 16 Servings
|1½ cup||Chocolate cookie crumbs|
|3 tablespoons||Chopped almonds|
|2 tablespoons||Soy oil - OR ---|
|2||Cookie crumb crusts chocolate, ready-to-serve|
|¾ cup||Sliced almonds|
|10½ ounce||Pkg. lite soft silken tofu|
|16 ounces||Lower fat cream cheese softened|
|3 tablespoons||EQUAL measure; OR... EQUAL packets; OR... Sugar|
CHOCOLATE COOKIE CRUST
GLAZED ALMOND TOPPING
In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan.
Using an electric mixer, combine tofu and cream cheese until smooth.
Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts.
Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16.
*½ cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination.
First Place, Desserts Category - Cooking with Ohio's Soy Foods Ohio State Fair Recipe Contest Developed by Jacqueline DeMatteis-O'Brien Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias