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Hazelnut Cheesecake

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Ingredients
  Roasted hulled hazelnuts 3 Ounce, finely ground
  Part skim ricotta cheese 1 Pound
  Low fat lemon yogurt 2 Cup (32 tbs)
  Egg 1
  Egg white 1
  Arrowroot 1⁄4 Cup (4 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Grated lemon zest 1⁄4 Teaspoon
Directions

1. Preheat the oven to 300°
2. Lightly coat a 7-inch springform pan with nonstick cooking spray.
3. Reserving 1 tablespoon of the ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well. Pour the mixture into the pan and bake 1 hour. Turn off the oven and let the cake cool in the unopened oven 1 1/2 to 2 hours, then cool the cake on a rack at room temperature another 1 1/2 hours.
4. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts. Refrigerate the cake 3 to 4 hours, or overnight, before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Hazelnut
Interest: 
Healthy

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