Day Recipe Food Community

I usually make quick and home style things but this is the holiday season and I wanted to do something special and elegant for a change. This fit the bill and nobody knew that it was made with fat and sugar trimmed ingredients (score one for me!). Do plan ahead as this requires overnight chilling.

MAKES: 12 servings
INGREDIENTS:

• 1 3/4 cups chocolate wafer cookies, crushed
• 3 tablespoons almonds, chopped, toasted
• 3 tablespoons non-hydrogenated margarine, melted
• 1 teaspoon coffee, instant, strong
• 24 ounces low fat cream cheese, softened
• 3/4 cup Splenda sugar substitute
• 1 teaspoon vanilla
• 1/4 cup fat free liquid coffee creamer
• 5 teaspoons cornstarch
• 4 eggs, large fresh
• 1/4 cup Amaretto
• 3/4 teaspoon almond extract, pure
• 1 teaspoon water, hot
• 3/4 teaspoon instant coffee, strong
• 1/4 cup coffee liqueur, Kahula
• 1 cup whipped cream, garnish
• 1/4 cup almonds, toasted, sliced, garnish

DIRECTIONS:

Crust:
1. In a small bowl combine crushed wafers, almonds, margarine and instant coffee together, until well mixed.
2. Press the crumb mixture into the bottom of a greased 9″ springform pan and set aside until needed.

Almond Coffee Filling:

3. Combine cream cheese, Splenda, vanilla, creamer and cornstarch in a large bowl, and with an electric mixer beat till smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Split the batter into two bowls equally.
6. In one bowl add the amaretto and almond extract, mix well and set aside.
7. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
8. Pour half of the amaretto mixture over the chocolate wafer crust.
9. Spoon half of the coffee mixture over the amaretto mixture.
10. Now pour the remaining amaretto mixture over the coffee mixture.
11. Top with the remaining coffee mixture.
12. Without scraping the crust, swirl the blade of a knife through the cake to create a marbling effect.
13. Bake at 350F degrees for 15 minutes. Lower the temperature to 200F and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.
14. Remove the cake from the oven and run a knife around the inside edge of the pan.Individual ovens vary — please make sure that the cake center no longer looks wet or shiny, before continuing with next step.
15. Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
16. Serve garnished with whipped cream and sliced almonds if desired

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