Amaretto Light Cheesecake

Amaretto Light Cheesecake
Servings: 16 Prep 20 mins Chill 4 hrs or overnight Bake 325°F 1 hr


  • 11 reduced-fat chocolate sandwich cookies, crushed (about 1 cup)
  • 2 tablespoons chopped pecans
  • 3 tablespoons butter, melted
  • 8 ounces low-fat (1%) cottage cheese
  • 1 pound 1/3-less-fat cream cheese, at room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons amaretto liqueur
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 whole eggs
  • 6 egg whites
  • 1 1/2 ounces raspberries

Make It

1. Heat oven to 325 degrees F. Wrap outside of 9-inch springform pan with foil.


2. Mix cookies, pecans and butter in small bowl. Pat over bottom of springform.


3. Puree cottage cheese in processor. Add cream cheese, sugar, salt; puree. Add liqueur, cornstarch, extracts; process 1 minute. Transfer to bowl. Add eggs and whites, one at a time, beating after each. Pour into springform. Place in baking pan on oven shelf. Pour hot water into pan to come halfway up sides of springform.

4. Bake in 325 degrees F oven 1 hour, until center is set. Remove pan from bath; remove foil. Run knife around edge of cake. Cool on wire rack. Refrigerate 4 hours or overnight.


5. Remove pan side. Arrange berries on cake.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 211, Fat, total (g): 10, chol. (mg): 62, sat. fat (g): 5, carb. (g): 23, fiber (g): 2, pro. (g): 8, sodium (mg): 251, Percent Daily Values are based on a 2,000 calorie diet.