CHOCOLATE COOKIE CRUST
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
— OR —
2 Cookie crumb crusts
– chocolate, ready-to-serve
GLAZED ALMOND TOPPING
2 tb Sugar
3/4 c Sliced almonds
-AMARETTO FILLING-
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
– softened
3 tb EQUAL measure; OR…
36 -EQUAL packets; OR…
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla
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.
*1/2 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-
Yields
16 Servings