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- In small saucepan, combine 1/2 c. sugar and 1/4 c. water. Bring to boil; boil 2 min; remove from heat. Stir in slices almonds and 1 tsp. Amaretto. With slotted spoon, remove almonds to waxed paper; separate with a fork. Cold.
- Heat oven to 350 degrees. In medium bowl combine crust ingredients; press in bottom and 1 1/2 inches up sides of ungreased 10 inch springform pan. In large bowl, beat cream cheese and 1 c. sugar till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Add in lowfat sour cream, whipping cream, 1/4 c. Amaretto, and 1 tsp. almond extract, blend well. Pour into prepared crust.
- Bake at 350 degrees for 60-75 min or possibly till center is set. (To minimize cracking, place shallow pan half full of warm water on lower oven rack during baking). Arrange sliced almonds in 2-inch wide circle around outer edge of cheesecake during last 15 min of baking time. Cold 15 min; carefully remove sides of pan. Cold completely. Chill several hrs or possibly overnight before serving. Makes 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 2 servings | |
| Calories 308 | |
| Calories from Fat 80 | 26% |
| Total Fat 9.5g | 12% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 4mg | 0% |
| Potassium 132mg | 4% |
| Total Carbs 54.52g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 51.18g | 34% |
| Protein 3.98g | 6% |
