Mocha-Chocolate Cheese cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Crust3/4 cup crushed graham crackers2 Tbsp. Splenda2 Tbsp. butterFilling1/2 cup packed brown sugar1/3 cup cocoa powder1 envelope unflavord gelatin1/2 cup skim milk1/4 cup strong coffee2 egg yolks beaten1 tsp. vanilla1 1/2 cups skimmed ricotta cheese1 egg whites
Crust: Mix crumbs, sugar and butter together. Press into 9 inch springform pan and bake at 350 degrees for 10 minutes.
Filling: In heavy saucepan or the top of a double boiler, stir together 1/3 cup of brown sugar, cocoa and gelatin. Gradually blend in milk and coffee. Stir in egg yolks and cook while stirring over low heat until mixture is thick enough to coat a metal spoon. Stir in vanilla and chill until mixture is the consistency of thick custard. Transfer to mixing bowl and beat until fluffy. Beat in the cheese and set aside.
In separate bowl, beat egg whites until soft peaks form. Gradually add remaining brown sugar and beat until stiff peaks form. Fold into the chocolate mixture then spoon into baked crust. Chill until firm.
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHYNOW3.
Filling: In heavy saucepan or the top of a double boiler, stir together 1/3 cup of brown sugar, cocoa and gelatin. Gradually blend in milk and coffee. Stir in egg yolks and cook while stirring over low heat until mixture is thick enough to coat a metal spoon. Stir in vanilla and chill until mixture is the consistency of thick custard. Transfer to mixing bowl and beat until fluffy. Beat in the cheese and set aside.
In separate bowl, beat egg whites until soft peaks form. Gradually add remaining brown sugar and beat until stiff peaks form. Fold into the chocolate mixture then spoon into baked crust. Chill until firm.
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHYNOW3.
Nutritional Info Amount Per Serving
- Calories: 165.0
- Total Fat: 7.3 g
- Cholesterol: 60.3 mg
- Sodium: 124.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.1 g
- Protein: 6.9 g
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