---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-Master format by Karen
Mintzias
