Chocolate-amaretto cheesecake #1

Yield: 12 Servings

Measure Ingredient
6 Chocolate wafers; finely crushed
1½ cup Light process cream cheese product
1 cup Sugar
1 cup 1% low-fat cottage cheese
¼ cup Plus
2 tablespoons Unsweetened cocoa
¼ cup All-purpose flour
¼ cup Amaretto
1 teaspoon Vanilla extract
¼ teaspoon Salt
1 Egg
2 tablespoons Semi-sweet chocolate mini-morsels
Chocolate curls (optional)

Sprinkle cocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add crem 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 degrees for 65-70 minutes or until cheesecake is set. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.

Yield: 12 servings (about 200 calories per serving).

To make chocolate curls, melt 3 squares semi-sweet chocolate. Pour the 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 freezer.

NOTE: You can substitute an 8-inch pan for this cheesecake recipe, if desired. The large cheesecake will require only 45-50 minutes baking time.

CHOCOLATE-MINT CHEESECAKE: Substitute ¼ cup creme de menthe for amaretto. Yield: 12 servings (about 197 calories per serving).

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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