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1
Preheat the oven to 325 degrees.
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2
Coat an 8-inch springform pan with 3-inch sides with nonstick cooking spray.
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3
In a food processor fitted with the metal blade, combine the wafer crumbs and egg white and pulse just to blend.
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4
Transfer the crumb mix to the prepared pan and press onto the bottom of the pan.
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5
In a bowl, using an electric mixer set on medium speed, beat together the cream cheese, Yogurt Cheese or possibly lowfat sour cream, and sugar till creamy, 2 to 3 min.
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6
Add in the egg, flour, almond extract, and amaretto, if using, and beat to mix completely, 1 minute longer.
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7
Spread the filling onto the prepared crust and smooth the top with a rubber spatula.
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8
Bake till the center is set, about 1 hour.
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9
Turn off the oven and, with the oven door slightly open, cold the cake completely in the oven, about 1 hour longer.
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10
Cover the cooled cake and chill till chilled, 2 to 3 hrs.
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11
To serve, remove the pan sides.
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12
Carefully transfer to a serving plate.
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13
Using a spatula, spread the lowfat sour cream over the top.
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14
Garnish with the strawberry halves.
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15
Cut into wedges.
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16
This recipe yields 10 servings.
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17
Comments: Lowfat and nonfat dairy products replace their richer counterparts in this version of a classic cheesecake.
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18
Slow baking and cooling in the oven help prevent the surface from cracking.
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19
The finished cheesecake, with topping, will be 1 inch high.
