Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 28 vanilla wafers, crumbled
- 1 egg white, lightly beaten
- 8 oz. lowfat cream cheese
- 2 cups (16 oz.) Yogurt Cheese:
- 2 cups lowfat plain yogurt
- 2 Tbsp. fresh orange juice
- Grated zest of 1/2 orange
- 1 1/2 Tbsp. honey
- 1/2 cup superfine sugar
- 1 egg
- 1/4 cup all-purpose flour
- 1 tsp. almond extract
- 2 Tbsp. amaretto liqueur or 1 additional tsp. almond extract
- 1/2 cup nonfat sour cream
- 5 strawberry halves
Directions
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Preheat the oven to 325 degrees. Coat an 8-inch springform pan with 3-inch sides with nonstick cooking spray.
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In a food processor fitted with the metal blade, combine the wafer crumbs and egg white and pulse just to blend. Transfer the crumb mixture to the prepared pan and press onto the bottom of the pan.
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In a bowl, using an electric mixer set on medium speed, beat together the cream cheese, Yogurt Cheese or sour cream, and sugar until creamy, 2 to 3 minutes. Add the egg, flour, almond extract, and amaretto, if using, and beat to mix c0mpletely, 1 minute longer.
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Spread the filling onto the prepared crust and smooth the top with a rubber spatula. Bake until the center is set, about 1 hour, Turn off the oven and with the oven door slightly open, cool the cake completely in the oven, about 1 hour longer. Cover the cooled cake and refrigerate until chilled, 2 to 3 hours.
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To serve, remove the pan sides. Carefully transfer the a serving plate. Using a spatula, spread the sour cream over top. Garnish with the strawberry halves. Cut into wedges.
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Yogurt Cheese:
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Spoon the yogurt into a coffee cone filled with a paper filter. Place the cone over a bowl and let drain at room temperature for at least 8 hours or overnight. Discard the whey or use it for another purpose. The longer the yogurt drains, the thicker the cheese will be.
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Transfer to a bowl or other container and stir in the orange juice, zest and honey. Cover tightly and chill well before using.