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chocolate wafer crumbs sugar water margarine Ricotta cheese light cream cheese sugar egg light sour cream flour vanilla coffee granules water chocolate chips springform pan
Viewed: 37 - Published at: 6 years agoIngredients
- 1 1/2 cups (375 mL) chocolate wafer crumbs
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) water
- 1 tbsp (15 mL) margarine or butter
- 1 2/3 cups (400 mL) 5% ricotta cheese
- 1/3 cup (75 mL) light cream cheese, softened
- 3/4 cup (175 mL) granulated sugar
- 1 egg
- 1/3 cup (75 mL) light sour cream or 2% yogurt
- 1 tbsp (15 mL) all-purpose flour
- 1 tsp (5 mL) vanilla
- 1 1/2 tsp (7 mL) instant coffee granules
- 1 1/2 tsp (7 mL) hot water
- 3 tbsp (45 mL) semisweet chocolate chips, melted
- 8-inch (2 L) springform pan, sprayed with vegetable spray
Method
- Preheat oven to 350F (180C).
- Combine chocolate crumbs, sugar, water and margarine; mix thoroughly.
- Press into bottom and up sides of springform pan.
- In a large bowl or food processor, beat together ricotta cheese, cream cheese, sugar, egg, sour cream, flour and vanilla until well blended.
- Dissolve coffee granules in hot water; add to batter and mix until incorporated.
- Pour batter into springform pan and smooth top.
- Drizzle melted chocolate on top.
- Draw knife or spatula through the chocolate and batter several times to create marbling.
- Bake for 35 to 40 minutes; center will be slightly loose.
- Let cool and refrigerate several hours before serving.
