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“I checked out this great cookbook from the library, The Juan-Carlos Cruz Calorie Countdown Cookbook. I saw this recipe, and marked it to save, before I return the book. I haven't made it as of this posting, but I love cheesecake, and if I can find a way (or recipe) to make it so it is just as good with less fat, then I'll give it a shot!”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray a 9-inch springform pan with cooking spray and line with parchment. Spray the parchment.
  3. Mix the graham cracker crumbs with the canola oil and 1 Tablespoon of the coffee liqueur. Press into the prepared pan in a single layer.
  4. In a food processor fitted with the steel blade, blend together the tofu, remaining 3 tablespoons of coffee liqueur, the ricotta, cream cheese, maple syrup, Splenda, egg whites, egg, and cocoa powder until smooth. Pour into the pan.
  5. Bake 1 hour, or until set.
  6. Turn off the heat and allow to sit in the oven for 30 minutes.
  7. Remove from the oven and allow to cool completely on a wire rack, then refrigerate overnight.

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