Hi Kacee--
Here's the recipe!
Amaretto Cheesecake with Warm Apricot Sauce
Despite the decidedly nontraditional use of tofu in this cheesecake, pastry chef Judy Doherty says, “It reminds me of one my mom used to make when we were young—smooth and creamy with a hint of almond.” Doherty created the recipe while pastry chef at the Hyatt Regency in Scottsdale, Arizona; today she publishes “Food for Health,” a newsletter for health professionals, and develops recipes for food companies.
Cheesecake
4 whole graham crackers
1/2 cup packed dried apricots
2 tablespoons sliced almonds
11/2 10-ounce packages reduced-fat firm silken tofu, drained (2 cups)
8 ounces reduced-fat cream cheese (not nonfat)
1/4 cup reduced-fat sour cream (not nonfat)
2/3 cup granulated sugar
2 large eggs
1/4 cup amaretto (Amaretto is a liqueur with a distinctly almond flavor; it is actually made from apricot pits.)
1/4 teaspoon salt
Apricot Sauce
1 10-ounce jar apricot preserves, preferably sweetened with fruit juice
1/3 cup water
2 tablespoons amaretto
1 tablespoon fresh lemon juice
Garnishes (optional)
1 cup fresh blackberries
4 ripe peaches, peeled, pitted and thinly sliced
3 tablespoons sliced almonds, toasted
2 tablespoons finely slivered fresh mint leaves
To make cheesecake:
1. Preheat oven to 325°F. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Wrap outside of pan with a double thickness of aluminum foil to keep water out while cheesecake is baking.
2. In a food processor, combine graham crackers, apricots and almonds. Process until finely ground. Press evenly over bottom of prepared pan.
3. Wipe crumbs from processor bowl and blade. Add tofu, cream cheese, sour cream, sugar, eggs, amaretto and salt. Process until completely smooth, stopping to scrape down sides of bowl. Pour over crust.
4. Place cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake for about 50 minutes, or until edges are set but center still jiggles when pan is tapped.
5. Place cheesecake on a wire rack and run a knife around the edge of the pan. Remove foil and let cool to room temperature, about 2 hours. Refrigerate until chilled. (The cheesecake will keep, covered, in the refrigerator for up to 2 days.)
To make sauce & serve:
In a small saucepan, combine preserves, water, amaretto and lemon juice. Cook, stirring, over low heat for 5 minutes, or until heated through. (The sauce will keep in the refrigerator for up to 2 days. Reheat before serving.) Garnish cheesecake with blackberries, peaches, almonds and mint, if desired. Slice and serve with apricot sauce.
Makes 10 servings.
325 calories per serving: 8 grams protein, 9 grams fat (3.5 grams saturated fat), 53 grams carbohydrate; 265 mg sodium; 53 mg cholesterol; 3 grams fiber.
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Carolyn
Associate Editor &
BB Moderator
