Nutritional Info

Nutrition Facts

Serving Size 1 (118g)

Calories 189
Calories from Fat 31 (16%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 0.7g 4%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 8.8mg 3%
Sodium 62.2mg 3%
Potassium 159.5mg 3%
Total Carbohydrate 33.8g 11%
Dietary Fiber 0.3g 1%
Sugars 28.7g
Protein 5.8g 12%

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Recipe Description
Silken firm tofu makes a good substitute for cream cheese in this delicate almond cheese cake.  It may be made up to 1 day ahead.
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  vanilla wafer crumbs
1/2 Cup(c)  granulated sugar
1/4 Cup(c)  almonds, toasted and sliced
2 Tablespoon(T)  vegetable oil
1/4 Teaspoon(t)  almond extract
20 1/2 Ounce(oz)  silken firm tofu
2   eggs
1/2 Cup(c)  granulated sugar
1/3 Cup(c)  amaretto liqueur
1 Teaspoon(t)  lemon zest, grated
1/4 Cup(c)  almonds, sliced

Preparation

To prepare the crust: In a small mixing bowl, stir together vanilla wafer crumbs, sugar, almonds, oil and almond extract.  Press onto bottom and up side of prepared pie plate.  Meanwhile, prepare the filling.  Using a sieve, drain tofu.  In a food processor, puree drained tofu, eggs, sugar, amaretto and lemon zest until smooth.  Pour into prepared crust.  Sprinkle almonds on surface around edge.  Bake in preheated 350 degree F oven for 50 to 55 minutes, or until firm.

Additional notes

Toasting the nuts intensifies their flavor. To toast, bake in preheated 350°F oven for 10 to 12 minutes, or until golden brown and fragrant.  Wrap cake in plastic wrap and store in the refrigerator for up to 4 hours.

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Amaretto Cheesecake
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