Marshmallow Dark Chocolate Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 418.6
- Total Fat: 20.3 g
- Cholesterol: 33.8 mg
- Sodium: 187.1 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 3.0 g
- Protein: 7.8 g
View full nutritional breakdown of Marshmallow Dark Chocolate Cheesecake calories by ingredient
Introduction
Gooey marshmallows and rich dark chocolate melted into a ricotta cheesecake Gooey marshmallows and rich dark chocolate melted into a ricotta cheesecakeNumber of Servings: 8
Ingredients
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1 Keebler Reduced Fat Pie Crust
18 ounces Sorrento Part Skim Ricotta Cheese
2 egg whites
1 tsp vanilla extract
.5 cup light brown sugar
8 marshmallows
1 cup dark chocolate chips
3 tsp olive oil
Directions
In a large bowl, mix ricotta, egg whites, vanilla, and brown sugar until smooth.
Set microwave on medium power. Pour marshmallows and one teaspoon oil in microwaveable bowl and microwave bowl for 30 seconds.
Take out bowl and mix. If the marshmallows are not melted (they will be very sticky and slightly lumpy but should be able to be mixed together) place the bowl back in the microwave in increments of 10 seconds. Once melted, mix marshmallows with ricotta, eggs, vanilla, and sugar.
Take out another microwaveable bowl and pour in one half of the chocolate and the remaining oil. On medium heat, melt chocolate for 45 seconds. It not melted (will be lumpy when taken out of the microwave but will mix together smoothy) microwave the chocolate again in increments of ten seconds.
The half cup of chocolate chips that were not melted should be folded into the ricotta mix.
Pour ricotta mix into the pie crust.
Pour melted chocolate over top of the cheesecake (doesn't have to be perfect) and carefully place in the refridgerator. Let sit for two hours or until cheesecake hardens
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user TANGLEDBELLE.
Set microwave on medium power. Pour marshmallows and one teaspoon oil in microwaveable bowl and microwave bowl for 30 seconds.
Take out bowl and mix. If the marshmallows are not melted (they will be very sticky and slightly lumpy but should be able to be mixed together) place the bowl back in the microwave in increments of 10 seconds. Once melted, mix marshmallows with ricotta, eggs, vanilla, and sugar.
Take out another microwaveable bowl and pour in one half of the chocolate and the remaining oil. On medium heat, melt chocolate for 45 seconds. It not melted (will be lumpy when taken out of the microwave but will mix together smoothy) microwave the chocolate again in increments of ten seconds.
The half cup of chocolate chips that were not melted should be folded into the ricotta mix.
Pour ricotta mix into the pie crust.
Pour melted chocolate over top of the cheesecake (doesn't have to be perfect) and carefully place in the refridgerator. Let sit for two hours or until cheesecake hardens
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user TANGLEDBELLE.
Member Ratings For This Recipe
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ZRIE014
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GEORGE815
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PWILLOW1
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RO2BENT
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DMEYER4