Chocolate Cheesecake IV

Chocolate Cheesecake IV Recipe

16 ounces vanilla low fat yogurt
30 ounces part-skim ricotta cheese
1/2 cup chocolate wafer crumbs (about 10 wafers)
2 egg whites
3/4 cup sugar
1/2 cup cocoa powder
2 tablespoons flour
2 teaspoons vanilla
Non-dairy whipped topping
Strawberry halves

Directions:

  1. Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.
  2. Preheat oven to 325 degrees F.
  3. Sprinkle crumbs on bottom of a 9-inch springform pan.
  4. In the bowl of a food processor – puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips).
  5. Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes.
  6. Spoon the cheese mixture over the crumbs. Bake for 50 minutes or until edges are set.
  7. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold.
  8. Garnish with whipped topping and strawberry halves.
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