Everything you like about cheesecake but with fewer calories, so you can eat more. Win-win!
Prep time: 20 minutes
Total time: 120 minutes, plus refrigeration
- 1 cup graham crackers
- 1/4 cup plus 2/3 cup white sugar
- 4 tbs. unsalted butter, melted
- 10 oz. reduced fat ricotta
- 16 oz. reduced fat cream cheese
- 4 large eggs
- 1/3 cup Amaretto liquor
- 1 tbs. vanilla extract
- 1/2 cup almonds, toasted
Preheat oven to 350 degrees.
Double wrap the outside of a springform cake pan with aluminum foil.
Combine graham crackers, 1/4 cup sugar and butter in mixing bowl. Fold until moist. Press firmly into edges of pan, eliminating gaps. Bake until golden brown, about 15 minutes. Remove from oven. Allow crust to cool.
Meanwhile, process ricotta in blender until smooth. Add cream cheese in small portions. Blend until smooth, about 3 minutes.
Add 2/3 cup sugar and process until smooth. To ensure consistency, scrape down sides of bowl occasionally. Add eggs and pulse until just blended. Add Amaretto and vanilla extract.
Lightly coat sides of pan with butter. Slowly pour cheesecake batter into cake pan until evenly distributed. Place cake pan on baking sheet, add 4 oz. water to sheet. Place on lower rack of oven and bake until edges are firm and the center is set but jiggles slightly, about 1 hour. Remove from oven. Cool at room temperature 1 hour. Transfer to refrigerator for at least 2 hours.