Post by Allan on Aug 10, 2007 19:56:51 GMT -5
Chocolate Cheesecake
Makes 10 Servings
* This cake can be frozen up to one month. Leave it in the pan and wrap it airtight. Thaw in refrigerator overnight before removing from pan.
Crust:
7 whole honey-cinnamon graham crackers (5 x 2 1/2 inches each)
2 tablespoons granulated sugar
2 tablespoons margarine
Filling:
Whites of 3 large eggs
1 container (15 ounces) nonfat or reduced-fat ricotta cheese
1/3 cup light sour cream
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
For decoration:
“white chocolate” vanilla milk chips
1. Lightly grease bottom and sides of an 8-inch springform pan.
2. Crust: Crush crackers in plastic bag with rolling pin or bottom of saucepan until crumbs are fine. Pour into a bowl. Stir in sugar. Add margarine and rub into crumb mixture with fingers until evenly moistened. Or break up crackers and process in food processor until fine crumbs. Add sugar and margarine and process, using on/off turns, just until crumbs are evenly moistened.
3. Press evenly over bottom and 1 1/4 inches up sides of prepared pan.4. Filling: Heat oven to 350°F. Process all filling ingredients in a food processor or blender 2 minutes, scraping down sides 2 or 3 times, until thick and smooth.
5. Pour into prepared pan. Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn oven off but leave cake in 5 minutes longer.
6. Remove from oven. Cool completely in pan on wire rack. Refrigerate in pan at least 2 hours.
7. To serve: Run knife around cake to loosen. Remove pan sides. Serve cake on pan base, or run a long metal spatula under bottom crust to loosen from pan bottom. With spatula, carefully ease cake onto serving plate. Decorate with a ring of white chocolate chips.
Per serving: 189 cal, 8 g pro, 28 g car, 6 g fat, 2 mg chol, 194 mg sod
Makes 10 Servings
* This cake can be frozen up to one month. Leave it in the pan and wrap it airtight. Thaw in refrigerator overnight before removing from pan.
Crust:
7 whole honey-cinnamon graham crackers (5 x 2 1/2 inches each)
2 tablespoons granulated sugar
2 tablespoons margarine
Filling:
Whites of 3 large eggs
1 container (15 ounces) nonfat or reduced-fat ricotta cheese
1/3 cup light sour cream
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
For decoration:
“white chocolate” vanilla milk chips
1. Lightly grease bottom and sides of an 8-inch springform pan.
2. Crust: Crush crackers in plastic bag with rolling pin or bottom of saucepan until crumbs are fine. Pour into a bowl. Stir in sugar. Add margarine and rub into crumb mixture with fingers until evenly moistened. Or break up crackers and process in food processor until fine crumbs. Add sugar and margarine and process, using on/off turns, just until crumbs are evenly moistened.
3. Press evenly over bottom and 1 1/4 inches up sides of prepared pan.4. Filling: Heat oven to 350°F. Process all filling ingredients in a food processor or blender 2 minutes, scraping down sides 2 or 3 times, until thick and smooth.
5. Pour into prepared pan. Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn oven off but leave cake in 5 minutes longer.
6. Remove from oven. Cool completely in pan on wire rack. Refrigerate in pan at least 2 hours.
7. To serve: Run knife around cake to loosen. Remove pan sides. Serve cake on pan base, or run a long metal spatula under bottom crust to loosen from pan bottom. With spatula, carefully ease cake onto serving plate. Decorate with a ring of white chocolate chips.
Per serving: 189 cal, 8 g pro, 28 g car, 6 g fat, 2 mg chol, 194 mg sod