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Chocolate Ricotta Cheesecake
Makes 16 servings

 

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Chocolate Ricotta CheesecakePrep Time: 20 min.
Baking Time: 2 hrs.
Chill Time: 2 hrs.

Ingredients

Yogurt Cheese (recipe follows)

  • 1/3 - cup graham cracker crumbs
  • 3-1/2 - cups (two 15 oz. containers) low-fat part-skim ricotta cheese, drained
  • 2 - egg whites
  • 3/4 - cup sugar
  • 1/3 - cup Hershey’s Cocoa
  • 2 - Tablespoons all-purpose flour
  • 2 - teaspoons vanilla extract
  • Sliced fresh strawberries and kiwifruit (optional)

Directions

Prepare Yogurt Cheese. Preheat oven to 325°F.

  1. Sprinkle graham cracker crumbs on bottom of 9-inch spring-form pan.
  2. In food processor bowl or large bowl, process ricotta cheese until smooth.
  3. Add Yogurt Cheese, egg whites, sugar, cocoa, flour and vanilla; process just until well blended. Pour into prepared pan.
  4. Bake 50 minutes or until edge is set.
  5. Turn off oven; open oven door slightly.
  6. Leave cheesecake in oven 1 hour.
  7. Remove from oven. With knife, loosen cheesecake from side of pan.
  8. Cool completely in pan on wire rack.
  9. Cover; refrigerate until chilled. Just before serving, remove side of pan.
  10. Garnish with fruit, if desired.
  11. Cover; refrigerate leftover cheesecake.

Yogurt Cheese

Prep Time: 15 min.
Chill Time: 24 hrs.

Ingredients

  • 2 - containers (8 ounces each) vanilla low-fat yogurt, no gelatin added

Directions

  1. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.
  2. Spoon yogurt into prepared colander; cover with plastic wrap.
  3. Refrigerate until liquid no longer drains from yogurt, about 24 hours.
  4. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

 
 
 
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