Low Fat Hazelnut Cheesecake
"This recipe sounds fantastic. I have not tried it, though. Tell me how does it turn out (Cooling and chilling time not included)"
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 3 ounces ground hazelnuts
- 1 lb skim milk ricotta cheese
- 2 cups lemon low fat yogurt
- 1 egg
- 1 egg white
- 1⁄4 cup arrowroot
- 2⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
directions
- Lightly coat a 7-inch springform pan with cooking spray.
- Reserving 1 tablespoon of ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well.
- Pour the mixture into the pan and bake at 400 degrees for 1 hour.
- Turn off the oven and let the cake cool in the unopened oven for 1-1/2 to 2 hours, then cool at room temperature for another 1-1/2 hours.
- Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts.
- Refrigerate for 3 to 4 hours, or overnight, before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Grace Fung
Hong Kong
I am a Chinese teenage girl who is a beginner in cooking...especially desserts. I have a really sweet tooth, and it is of course not surprising that I am a chocoholic...I cannot live a day without munching on at least one piece of chocolate!
(By the way, the combination of hazelnut praline and dark chocolate is my favourite...how about you?)
To compensate my passion for chocolate and desserts as a weight watcher, I would turn to low fat main meal ideas. (Actually the fat and sugar content of most desserts are scary enough...but as long as I am "ignorant" of the ingredients, who cares?)
I know I definitely would be enjoying my time on Zaar, with all your recipe ideas and generous help to my cooking queries...
Thanks for those who offer me help!
