Chocolate Ricotta Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 1⁄3 cup graham cracker, crumbled
- 3 1⁄2 cups ricotta cheese, drained (part skim)
- 16 ounces yogurt, lowfat vanilla, stained to cheese
- 2 egg whites
- 3⁄4 cup sugar
- 1⁄3 cup cocoa
- 2 tablespoons flour
- 2 teaspoons vanilla extract
directions
- Preheat oven to 325.
- Sprinkle crumbs on bottom of 9" springform pan.
- Process ricotta until smooth in food processor.
- Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. Process just until well blended.
- Pour over crumbs.
- Bake 50 minutes or until edges are set.
- Turn off oven. Leave in oven with door ajar for 1 hour.
- Remove from oven.
- Cool.
- Refrigerate until thoroughly chilled.
- YOGURT CHEESE: line a non rusting colander or sieve with double thickness cheesecloth. Place yogurt in colander over a deep bowl. Refrigerate until liquid no longer drains from yogurt -- about 24 hours. Discard liquid.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.