Chocolate Cheesecake With Sour Cream Topping (Light)

Making this tonight for my birthday lunch!!! Light recipe from R. Reisman.

• Ready In: 55 mins
• Serves: 14
• Yields: 1 cake

Ingredients

• 8  ounces ricotta cheese
• 8  ounces 2% fat cottage cheese
• 1  cup granulated sugar
• 1  large egg
• 1  teaspoon vanilla
• 1⁄4 cup  sifted  unsweetened cocoa
• 1  tablespoon all-purpose flour

• Crust

• 1 1⁄2 cups graham cracker crumbs or 1 1⁄2 cups  chocolate wafer crumbs
• 2  tablespoons water
• 1  tablespoon margarine, melted

• Topping

• 1  cup light sour cream
• 2  tablespoons granulated sugar
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
2. Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
3. In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
4. Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
5. Let cool and refrigerate for at least 3 hours or until set.