Carob Cheesecake
This recipe is from my old running partner Grace in the Bay Area of Northern California, given to me on December 25 1981. This is a very good cheesecake especially if you like Carob and Amaretto which if you have allergies to chocolate this cheesecake is for you!
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READY IN: 1hr 30mins
SERVES: 12-14
YIELD: 12-14 cake slices
UNITS: US
INGREDIENTS
NutritionCrust
- 1 1⁄2
- 2tablespoons yogurt
- 3tablespoons fructose
- 1tablespoon ground cinnamon
Filling
- 2cups fructose
- 1 1⁄2
- 3tablespoons cream (heavy)
- 1cup sour cream
- 1⁄4cup Amaretto
- 3⁄4teaspoon ground cinnamon
- 3⁄4teaspoon almond extract
- 1cup carob chips
- 3
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DIRECTIONS
- Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
- Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
- Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
- Topping: Spread with 1 cup of sour cream if desired, enjoy.
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