Ricotta Cheese Cake
INGREDIENTS:
6 Chocolate wafers, finely 1/4 c All-purpose flour
-crushed 1/4 c Amaretto
1 1/2 c Light process cream cheese 1 ts Vanilla extract
-product 1/4 ts Salt
1 c Sugar 1 Egg
1 c 1% low-fat cottage cheese 2 tb Semisweet chocolate
1/4 c Plus 2 tbsp unsweetened -mini-morsels
-cocoa
6 Chocolate wafers, finely 1/4 c All-purpose flour
-crushed 1/4 c Amaretto
1 1/2 c Light process cream cheese 1 ts Vanilla extract
-product 1/4 ts Salt
1 c Sugar 1 Egg
1 c 1% low-fat cottage cheese 2 tb Semisweet chocolate
1/4 c Plus 2 tbsp unsweetened -mini-morsels
-cocoa
You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time.
chocolate curls
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving).
CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto. Yield: 12 servings (about 197 calories per serving).