Chocolate Ricotta Cheesecake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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From top of Hershey's can. Ingredients:
1/3 cup graham cracker, crumbled |
3 1/2 cups ricotta cheese, drained (part skim) |
16 ounces yogurt, lowfat vanilla, stained to cheese |
2 egg whites |
3/4 cup sugar |
1/3 cup cocoa |
2 tablespoons flour |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325.
2. Sprinkle crumbs on bottom of 9 springform pan.
3. Process ricotta until smooth in food processor.
4. Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. Process just until well blended.
5. Pour over crumbs.
6. Bake 50 minutes or until edges are set.
7. Turn off oven. Leave in oven with door ajar for 1 hour.
8. Remove from oven.
9. Cool.
10. Refrigerate until thoroughly chilled.
11. YOGURT CHEESE: line a non rusting colander or sieve with double thickness cheesecloth. Place yogurt in colander over a deep bowl. Refrigerate until liquid no longer drains from yogurt - about 24 hours. Discard liquid.
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