Chocolate Marble Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 T slivered almonds, toasted6 Chocolate Wafers1.75 cups ricotta, part skim8 oz low fat cream cheese1 cup sugar1/2 xcup low fat sour cream1 large egg2 egg whites1/4 tsp almond extract2 T flour1/4 tsp salt2 T amaretto3 T cocoa1/2 tsp instant coffee3 T chocolate chips, small
Crust:
Heat oven to 350 degrees. Toast almonds. Reduce oven to 325 degrees. Food process with chocolate wafers. Spray a 8" cheesecake pan and cover with crumbs. Wrap pan with foil to prevent leakage.
Filling:
Puree ricotta until smoothe. Add cream cheese, sugar, sour cream, eggs, almond extract, flour and salt. Puree until smooth.
Mix Amaretto, cocoa, 2 T warm water, coffee until smooth. Add 1 cup cream cheese mixture and mix. Set aside.
Pour white cheese into pan. Add chocolate cheese and swirl.
Add 1 inch hot watrer in shallow pan and place cheesecake in it. Bake 45-55 minutes until firm at edge and slightly soft incenter. Run knife around edge. Remove foil and cool. Refriderate at least 6 hours.
Serving Size: Makes 12 servings.
Heat oven to 350 degrees. Toast almonds. Reduce oven to 325 degrees. Food process with chocolate wafers. Spray a 8" cheesecake pan and cover with crumbs. Wrap pan with foil to prevent leakage.
Filling:
Puree ricotta until smoothe. Add cream cheese, sugar, sour cream, eggs, almond extract, flour and salt. Puree until smooth.
Mix Amaretto, cocoa, 2 T warm water, coffee until smooth. Add 1 cup cream cheese mixture and mix. Set aside.
Pour white cheese into pan. Add chocolate cheese and swirl.
Add 1 inch hot watrer in shallow pan and place cheesecake in it. Bake 45-55 minutes until firm at edge and slightly soft incenter. Run knife around edge. Remove foil and cool. Refriderate at least 6 hours.
Serving Size: Makes 12 servings.
Nutritional Info Amount Per Serving
- Calories: 245.7
- Total Fat: 10.7 g
- Cholesterol: 43.9 mg
- Sodium: 155.1 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 0.7 g
- Protein: 7.8 g
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