|
CRUST
1 1/2 cups Graham Cracker Crumbs
2 Tablespoons granulated Sugar
2 Tablespoons Water
1 Tablespoon melted Margarine
1/2 teaspoon Cinnamon
CAKE
1 cup light Ricotta Cheese
1 cup 1% fat Cottage Cheese
3/4 cup Sugar
3 Tablespoons Flour
1 Egg
2 teaspoons Cinnamon
1 1/2 teaspoons Vanilla
1/4 teaspoon Almond Extract
1/2 cup peeled diced Apples
TOPPING
1 cup light Sour Cream (1%)
2 Tablespoons Sugar
1 teaspoon Vanilla
1 Tablespoon toasted sliced Almonds
|
|
|
Preheat oven to 350° F (180° C). Spray an 8-inch (2 L) springform pan with vegetable spray. In bowl, combine graham cracker crumbs, sugar, water, margarine and cinnamon; mix well. Press onto bottom and sides of springform pan; refrigerate. Put ricotta cheese, cottage cheese, sugar, 2 tbsp of the flour, egg, 1 tsp of the cinnamon, vanilla and almond extract in food processor; process until smooth. In small bowl, combine remaining 1 tbsp flour and remaining 1 tsp cinnamon with apples. Stir apple mixture into batter. Pour into pan and bake for 25 minutes or until set around edges but still slightly loose at center. Meanwhile, in small bowl, stir together sour cream, sugar and vanilla; pour over cheesecake and sprinkle with nuts. Return to oven and bake for 10 minutes longer. Topping will be loose. Let cool and refrigerate for 3 hours or overnight.
|
