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Ingredientes
- 20 x chocolate-covered graham cracker cookies
- 3 Tbsp. unsalted butter room temperature
- 3 pkt cream cheese - (8 ounce ea) room temperature
- 2/3 c. sugar plus
- 3 Tbsp. sugar
- 1/4 c. lowfat sour cream
- 5 tsp cornstarch
- 3 lrg Large eggs
- 1 lrg egg yolk
- 1 tsp vanilla extract
- 1/2 c. Frangelico, hazelnut liqueur
- 1/3 c. almonds toasted, minced
- 1 tsp almond extract
- 4 tsp unsweetened cocoa pwdr
Direcciones
- Make Crust: Position rack in center of oven and preheat to 425 degrees. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add in butter and process till blended. Press mix onto bottom (not sides) of prepared pan. Set aside.
- For Filling: Blend cream cheese, 2/3 c. sugar, lowfat sour cream and cornstarch in processor. Add in Large eggs, yolk and vanilla; process till well blended, scraping down sides of processor occasionally. Transfer 3/4 c. cream cheese mix to small bowl; set aside. Add in Frangelico, almonds and almond extract to remaining cream cheese mix in processor. Blend well, using on/off turns. Spoon 2 1/2 c. Frangelico mix over crust.
- Mix cocoa pwdr and 3 Tbsp. sugar into reserved 3/4 c. cream cheese mix. Spoon 2/3 c. cocoa mix over Frangelico mix in pan. Spoon remaining Frangelico mix over cocoa mix. Drop remaining cocoa mix over by spoonfuls. Run tip of small knife through batter several times to marbleize.
- Bake cheesecake 10 min. Reduce oven temperature to 325 degrees and bake cake till sides are puffed and center is set, about 45 min. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cold cake completely in pan. Cover; refrigerateovernight. Remove pan sides from cake. Cut into wedges and serve.
- This recipe yields 12 servings.
- Comments: At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 84 | |
| Calories from Fat 53 | 63% |
| Total Fat 6.0g | 8% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 22mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 5.1g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.55g | 2% |
| Protein 2.24g | 4% |
