Light Chocolate Cheesecake
- 3/4 cup graham crackers/wafers crumbs
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 2 tablespoons canola oil or olive oil
- 3 large egg whites
- 13 cup sugar
- 2 cups ricotta cheese nonfat
- 1/4 cup cocoa powder
- 13 cup yogurt cheese
- 1 teaspoon vanilla extract
- Preheat oven TO 350F (180C).
- Spray 8-inch springform pan with cooking spray.
- Fill a 13x9x2-inch pan halfway with hot water.
- Place in oven on shelf below where chocolate cheesecake will be placed.
- This will prevent the top of cheesecake from cracking.
- In small bowl, combine all crust ingredients.
- Press onto bottom and part-way up sides of pan.
- Set aside.
- In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick.
- Pour into crust.
- Bake 30 to 35 minutes until filling is just set (center will jiggle slightly).
- Turn off oven and leave cake in closed oven 5 minutes longer.
- Remove from oven and cool about an hour on wire rack.
- Cover and refrigerate at least 3 hours before serving.
graham crackers, cinnamon, sugar, canola oil, egg whites, sugar, ricotta cheese nonfat, cocoa powder, yogurt cheese, vanilla
Taken from recipeland.com/recipe/v/light-chocolate-cheesecake-48188 (may not work)