Hazelnut Cheesecake Recipe
Ingredients
| 3 ounces roasted, hulled hazelnuts, finely ground | ||
| 1 pound part-skim ricotta cheese | ||
| 2 cups lowfat lemon yogurt | ||
| Egg | 1 | |
| I egg white | ||
| Arrowroot | 1/4 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Lemon zest | 1/4 Teaspoon, grated | |
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.
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.
Chef
