Amaretto Cheesecake
A SHOW STOPPER – GREAT AS A BIRTHDAY or WEDDING CAKE!!!)
Makes 8 slices

Chef’s note: Don’t be afraid to make this dessert. I make the crust a day ahead and keep it in the refrigerator. The food processor makes this a snap. I made 7 of these for our wedding and there was not a crumb left in site.

8-9 inch Springform pan
PAM for the springform pan

CRUST:

2/3 cup flour
1/3 cup toasted almonds
¼ cup GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
½ tsp. baking powder
4 tbsp. butter
1 large egg

HOW I PREPARE THE RECIPE:

In the bowl of a food processor pulse the dry ingredients to pulverize the nuts and combine with the other ingredients. Cut butter into 8 pieces to distribute in dry ingredients. Pulse until it forms coarse pea sized bits. Add egg and continue to pulse until the dough forms a ball that revolves on the blade

Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes (or overnight). Roll out on flowered surface to about a 14 in circle. Using your fingers fit into bottom and up the sides of a springform pan.. This dough is fragile and will break. Not to worry!  Just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.

FILLING:

2 8 oz. pkgs. cream cheese
1 cup Ricotta cheese
¾ cup GRANULATED SUGAR SUBSTITUTE
3 tsp. lemon juice + 1 tsp lemon grated lemon zest
2 tsp pure vanilla extract and
3 tbsp. AMARETTO LIQUOR (optional)
¼ tsp. almond extract
3 large eggs
1 tbsp. flour
Sliced almonds to sprinkle over filling

Method for filling:

In the food processor combine GRANULATED SUGAR SUBSTITUTE and ricotta cheese. Pulse until very smooth and then add the softened cream cheese. Whip on high speed until combined. Add remaining ingredients and mix until well combined. Taste for balance of flavor. Adjust flavorings to suit your taste.

Pour filling into springform. Sprinkle the sliced almonds around the edge of the cake (this will help hide any cracking).

Bake at 325° for 45 min to one hour until sides are set but the center is still slightly jiggly. Remove from the oven and cool completely. Refrigerate for 4 hours or overnight. Bring to room temperature before serving.

FOR A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.

Nutrition Information (per serving):

392 Calories
12 grams of Carbohydrates
11 grams of Protein
34 grams of Fat
392 mg of Sodium
2 grams of Sugar

Note from Diabetes- What To Know: We are so privileged to have Ward sharing his experience with diabetes AND his delicious recipes with us. To hear his story about what it was like to be diagnosed, click here.  And for more about Ward, check out his website or his Facebook page


6 comments:

  1. Pingback: I’m sorry…Does it look like I have a donut stuck in my face? - Diabetes - What To Know

  2. Gerri Culotta

    02/13/2017 at 5:16 PM

    Been looking for a recipe for this cheesecake. Thank you

    Reply
  3. Mandy

    02/14/2017 at 12:58 PM

    WE love Chef Ward Alper, an amazing mind creating recipes that are doable yet healthy for us type 2 Diabetics and well as Type 1 Diabetics. We love his recipes, we can’t wait for his Cookbook

    Reply
  4. JUDY SEINFELD

    02/16/2017 at 3:44 AM

    THNAKS SO MUCH FOR SENDING THIS TOO ME SOUNDS AWESOME! JUDY

    Reply
  5. Hilde Hansen

    02/16/2017 at 10:05 PM

    looks very good

    Reply
  6. Vivian

    02/23/2017 at 12:51 AM

    Thanks for the recipe. This looks delicious. Can’t wait to try it.

    I was wondering if I can use almond flour (instead of regular flour) and a fat free (or low fat) cream cheese to cut down the carbohydrates and fat levels, respectively.

    Reply

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