Marble Mocha Cheesecake (Light)
photo by Chilicat
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
Crust
- 2 1⁄4 cups chocolate wafer crumbs
- 2 1⁄2 tablespoons water
- 1 tablespoon vegetable oil
-
Filling
- 1 1⁄2 cups smooth light ricotta cheese
- 4 ounces light cream cheese, softened
- 1 1⁄4 cups granulated sugar
- 3⁄4 cup low-fat sour cream
- 2 eggs
- 2 tablespoons flour
- 2 teaspoons instant coffee, dissolved in
- 1 tablespoon hot water
-
Marble
- 2 tablespoons semi-sweet chocolate chips
- 2 teaspoons water
directions
- Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
- To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
- To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
- To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
- Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.
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Reviews
-
This was very tasty, even more so because it's a "lite" recipe. I love the wonderful mocha flavor (I'm a java fiend and used espresso powder instead of instant coffee) and the swirls give each bite just a kiss of chocolate flavor. My cheesecake rose high on the sides, then collapsed as it cooled, and the swirl cuts spread apart for some reason. I'm not sure what I did wrong, but it still tasted great!
-
I can't believe this is "light" cheesecake. It sure doesn't taste like anything you could have on a diet. My husband, who never eats anything light and is a big cheesecake lover, definitely enjoyed this version. It is so nice to know I can have something so sweet and good and still be watching my calories!
Tweaks
-
This was very tasty, even more so because it's a "lite" recipe. I love the wonderful mocha flavor (I'm a java fiend and used espresso powder instead of instant coffee) and the swirls give each bite just a kiss of chocolate flavor. My cheesecake rose high on the sides, then collapsed as it cooled, and the swirl cuts spread apart for some reason. I'm not sure what I did wrong, but it still tasted great!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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