Amaretto-Ricotta Cheesecake

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Difficulty: easy

Ingredients

6 cookies, almond, almond biscotti cookies, about 7 ounces
1/4 cup(s) sugar
1 egg white(s), large
15 ounce(s) cheese, ricotta, part-skim
6 ounce(s) cream cheese, light, = 3/4 cup, 1/3 less fat cream cheese, softened
2/3 cup(s) sugar
1/4 cup(s) liqueur, almond-flavored
2 tablespoon flour, all-purpose
1 egg(s), large
1 egg white(s), large

Directions

Preheat oven to 375F.

Place biscotti in a food processor; process until fine crumbs form to yield 11/3 cups. Add 1/4 cup sugar; process until blended. Add 1 egg white, and process until blended. Press crumb mixture into bottom and 1 inch up sides of an 8-inch springform pan.

Bake at 375F for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 350F.

Combine ricotta and next 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add flour, egg, and 1 egg white, beating just until blended. Pour batter into prepared crust. Gently tap on counter to remove air bubbles.

Bake at 350F for 45 minutes. Remove from oven, and carefully run a knife around outside edge of cake. Cool completely in pan on wire rack. Cover and chill overnight.