Marble Mocha Cheesecake (Light) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This light cheesecake is so delicious. Every time I have baked it, my friends couldn't believe it was light and couldn't wait to have a second-or third piece! Can't go wrong with a R. Reisman recipe! Ingredients:
2 1/4 cups chocolate wafer crumbs |
2 1/2 tablespoons water |
1 tablespoon vegetable oil |
1 1/2 cups smooth light ricotta cheese |
4 ounces light cream cheese, softened |
1 1/4 cups granulated sugar |
3/4 cup low-fat sour cream |
2 eggs |
2 tablespoons flour |
2 teaspoons instant coffee, dissolved in |
1 tablespoon hot water |
2 tablespoons semi-sweet chocolate chips |
2 teaspoons water |
Directions:
1. Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
2. To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
3. To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
4. To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
5. Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.
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