Hazelnut Crusted Mascarpone Cheesecake
Preheat oven to 325 degrees F. For crust, in a medium bowl, stir together crushed graham crackers, hazelnuts and allspice. Stir in butter. Press crumb mixture onto bottom and about 1 inch up the sides of an 8-inch springform pan; set aside.Advertisement
In a large mixing bowl, beat cream cheese until smooth. Beat in mascarpone cheese, sugar, milk and vanilla with an electric mixer on medium speed until well combined. Add egg whites. Beat on low speed just until combined (do not overbeat).
Pour filling into crust-lined pan. Place on a shallow baking pan. Bake for 60 to 70 minutes or until center appears nearly set when shaken gently.
Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
If desired, drizzle top of cooled cheesecake with melted chocolate and garnish with pomegranate seeds.
Tips: To toast hazelnuts, spread the nuts in a shallow baking pan. Bake in a 350 degrees F oven for 8 to 10 minutes or until toasted, watching carefully to avoid burning and stirring once or twice. Cool slightly. Transfer hazelnuts to a clean kitchen towel. Rub hazelnuts vigorously with the towel to remove the papery skins.
If using a sugar substitute, choose Splenda(R) Sugar Blend for baking. Follow package directions to use product amount equivalent to 2/3 cup sugar. Decrease baking time of cheesecake to 50 to 60 minutes. Nutrition Per Serving with Substitute: same as below, except 166 calories, 12 g carbohydrate (7 g sugars).
2 fat, 1/2 lean protein, 1/2 other carbohydrate, 1/2 starch