Low Fat Hazelnut Cheesecake

Grace Fung's Note:

This recipe sounds fantastic. I have not tried it, though. Tell me how does it turn out (Cooling and chilling time not included)

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 3 ounces ground hazelnuts
• 1 lb skim milk ricotta cheese
• 2 cups lemon low fat yogurt
• 1 egg
• 1 egg white
• ¼ cup arrowroot
• 2⁄3; cup sugar
• ½ teaspoon vanilla extract

Directions:

1. Lightly coat a 7-inch springform pan with cooking spray.
2. Reserving 1 tablespoon of ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well.
3. Pour the mixture into the pan and bake at 400 degrees for 1 hour.
4. 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.
5. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts.
6. Refrigerate for 3 to 4 hours, or overnight, before serving.