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Ingredientes
- Â Â Crust
- 3/4 c. graham cracker crumbs
- 1/3 c. almonds, finely minced
- 1/3 c. sugar
- 2 Tbsp. butter
- Â Â Filling
- Â Â Rind of 1 lemon, grated
- 4 Tbsp. lemon juice
- 1 lb low-fat ricotta cheese
- 3 x Large eggs
- 1/2 c. nonfat yogurt
- 1/3 c. sugar
- 1/2 tsp light salt
- 1Â 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Â Â Topping
- 1 x (1-lb.) can sour cherries, pitted
- 6 Tbsp. sugar
- 2 Tbsp. cornstarch
- 1/4 tsp almond extract
- Â Â Preheat oven to 350 degrees.
Direcciones
- Thoroughly combine graham cracker crumbs, almonds, sugar and butter. Press into the bottom of a buttered 8 inch spring-form pan.
- Blend all filling ingredients in food processor or possibly blender for five min till very smooth. Pour over crumb crust and bake for an hour. Remove from oven.
- Center won't look done, but will solidify as cake cools. Cold to room temperature.
- Drain all liquid from cherries into a 2 c. measure. Add in water to make 1 1/2 c.. In a medium saucepan, combine sugar and cornstarch. Gradually add in cherry liquid, stirring to dissolve cornstarch.
- Heat, stirring constantly, till mix thickens and becomes clear. Remove from heat, add in almond extract and cherries. Stir gently to combine.
- Cover and allow mix to cold to room temperature. Spread topping on cooled cheesecake. Chill.
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