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crust chocolate wafer crumbs water vegetable oil filling smooth low-fat yogurt light cream cheese egg egg white Irish cream vanilla sugar cocoa all-purpose topping low-fat sour cream sugar Irish cream
Viewed: 110 - Published at: 7 years agoIngredients
- Crust
- 2 1/4 cups chocolate wafer crumbs
- 3 tablespoons water
- 1 tablespoon vegetable oil
- Filling
- 2 cups smooth 5% fat ricotta cheese
- 3/4 cup low-fat yogurt
- 4 ounces light cream cheese
- 1 large egg
- 1 large egg white
- 2 tablespoons Baileys Irish Cream or 2 tablespoons other coffee liqueur
- 2 teaspoons vanilla
- 1 1/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- Topping
- 1 1/4 cups low-fat sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon Baileys Irish Cream
Method
- Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
- Make crust: in a bowl, stir together wafer crumbs, water and oil until mixed. Pat mixture onto the bottom and side of the prepared pan.
- Make filling: in a food processor, combine ricotta cheese, yogurt, cream cheese, egg, egg white, liqueur,vanilla, sugar and flour; puree until smooth. Pour the mixture into the prepared crust.
- Place a pan of hot water on the bottom rack of the over. Bake the cheesecake in the centre of the oven for 50 minutes. The cake will still be quite loose.
- Make topping: in a bowl, stir together sour cream, sugar and liqueur. Carefully pour a thin stream of this mixture over top of the hot cheesecake, smoothing it with a knife. Return the cake to the oven and bake for 10 minutes. The topping will be loose and will set as the cake cools.
- Run a butter knife around the edge of the cake. Let it cool on a wire rack until it is room temperature. Chill.