Chocolate Ricotta Cheesecake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Graham cracker crumbs,
3 1/2 cup: Lowfat part-skim ricotta che, yogurt cheese made from -
32 ounce: Lowfat vanilla yogurt, no ge
2: Egg white,
3/4 cup: Sugar,
1/3 cup: Hersheys cocoa,
2 tbsp: All-purpose flour,
2 tsp: Vanilla,
Strawberries, sliced and toa
Kiwi fruit, sliced
Directions:
Recipe by: Hersheys Cocoa Light & Luscious Chocolate Desserts pml
Heat oven to 325. Sprinkle crumbs on bottom of 9-inch springform
pan. In food processor bowl or large mixer bowl process ricotta
cheese until smooth. Add yogurt cheese, egg whites, sugar, cocoa,
flour and vanilla; process just until well blended. Pour over
crumbs. Bake 50 min or until edges are set. Turn off oven; open
door slightly. Leave cheescake in oven for 1 hr. Remove from
oven. Cool; chill thoroughly. Garnish with strawberries and
kiwifruit. Makes 16 servings.
Source from luhu.jp
Heat oven to 325. Sprinkle crumbs on bottom of 9-inch springform
pan. In food processor bowl or large mixer bowl process ricotta
cheese until smooth. Add yogurt cheese, egg whites, sugar, cocoa,
flour and vanilla; process just until well blended. Pour over
crumbs. Bake 50 min or until edges are set. Turn off oven; open
door slightly. Leave cheescake in oven for 1 hr. Remove from
oven. Cool; chill thoroughly. Garnish with strawberries and
kiwifruit. Makes 16 servings.
Source from luhu.jp
Tags
Cheesecake