Chocolate Cheesecake With Sour Cream Topping (Light) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Making this tonight for my birthday lunch!!! Light recipe from R. Reisman. Ingredients:
8 ounces ricotta cheese |
8 ounces 2% fat cottage cheese |
1 cup granulated sugar |
1 large egg |
1 teaspoon vanilla |
1/4 cup sifted unsweetened cocoa |
1 tablespoon all-purpose flour |
1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate wafer crumbs |
2 tablespoons water |
1 tablespoon margarine, melted |
1 cup light sour cream |
2 tablespoons granulated sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
2. Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
3. In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
4. Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
5. Let cool and refrigerate for at least 3 hours or until set.
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