Chocolate Marble Cheesecake

* 223 calories per serving * 9.7 g fat* (5.4 g saturated) * 26.2 g carbs * 0.9 g fiber * 8.4 g protein
Photo by Colleen G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Crust:

  • * 2 tablespoons slivered blanched almonds

  • * Vegetable oil cooking spray

  • * 6 chocolate wafers

  • *

  • Filling:

  • * 15 oz (1 3/4 cup) part-skim ricotta

  • * 8 oz lowfat cream cheese, room temperature

  • * 1 cup sugar

  • * 1/2 cup lowfat sour cream

  • * 1 large whole egg

  • * 2 egg whites

  • * 1/4 teaspoon almond extract (or to taste)

  • * 2 tablespoons all-purpose flour

  • * 1/4 teaspoon salt

  • * 2 tablespoons amaretto (if desired)

  • * 3 tablespoons unsweetened cocoa powder

  • * 1/2 teaspoon instant-espresso powder

  • * 3 tablespoons bittersweet chocolate chips

Directions

For crust Heat oven to 350 degrees. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325 degrees. Coat an 8" springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor into fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs. For filling Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Assembly Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

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