Chocolate Cheesecake With Sour Cream Topping (Light)
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Making this tonight for my birthday lunch!!! Light recipe from R. Reisman.
- Ready In:
- 55mins
- Serves:
- Yields:
- Units:
1
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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
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Crust
- 1 1⁄2 cups graham cracker crumbs or 1 1/2 cups chocolate wafer crumbs
- 2 tablespoons water
- 1 tablespoon margarine, melted
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Topping
- 1 cup light sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
directions
- Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
- Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
- 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.
- Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
- Let cool and refrigerate for at least 3 hours or until set.
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amazing. bought pre made crust, used just cottage cheese 16oz instead of half ricotta and halved the sugar. SO GOOD thank you!1Reply
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amazing. bought pre made crust, used just cottage cheese 16oz instead of half ricotta and halved the sugar. SO GOOD thank you!Reply
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Making this tonight for my birthday lunch!!! Light recipe from R. Reisman.
