Strawberry Amaretto Cheesecake

From Cooking Light, March/April 1991.

Coat the bottom of a 10-inch springform pan with cooking spray; sprinkle with crumbs, and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese, and process until smooth. Add ¾ cup sugar, amaretto, and whole eggs; process until smooth. Pour into a large bowl; set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining ¼ cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Genlty stir ¼ of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture. Pour mixture into prepared pan. Bake at 325 degrees for 50 minutes. Remove pan from oven. Cool 15 minutes. Cover and chill at least 8 hours. Combine ¾ cup strawberries and 1 Tbsp sugar in container of an electric blender; cover and process until smooth. Arrange remaining 2 cups strawberries on top of cheesecake. Drizzle with strawberry glaze.

Calories per serving: 200 Fat grams per serving: 7 Cholesterol per serving: 49mg

Your Strawberry Amaretto Cheesecake is ready. Buon appetito!