← Back to Search Results
Marble Mocha Cheesecake Recipe-8607

Photo by: Joseph De Leo
Comments: 0


Yield: Makes 12 slices (1 slice per serving)



  • 1½ 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
  • ¾ 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
  • 1½ tsp (7 mL) instant coffee granules
  • 1½ tsp (7 mL) hot water
  • 3 tbsp (45 mL) semisweet chocolate chips, melted


  • 8-inch (2 L) springform pan, sprayed with vegetable spray


Preheat oven to 350°F (180°C).

1. Combine chocolate crumbs, sugar, water and margarine; mix thoroughly. Press into bottom and up sides of springform pan.

2. 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.

3. 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.


Graham crackers can also be used for the crust.

Melt chocolate in microwave on Defrost or in a double boiler.

If instant coffee is unavailable, use 2 tsp (10 mL) prepared strong coffee.

When using margarine, choose a soft (nonhydrogenated) version to limit consumption of trans fats.

Make ahead: Bake up to 2 days ahead and keep refrigerated.

Freeze for up to 6 weeks.

Barb's nutrition: When people hear the word “cheesecake,” they usually think “high fat.” While this is still true of many cheesecake recipes, there are now some that call for reduced-fat ingredients. This recipe calls for 5% ricotta cheese, light cream cheese and light sour cream, all of which have lower fat levels than their traditional counterparts. If this recipe were prepared with regular ricotta, cream cheese and sour cream, the total fat in each serving would increase from 8 grams to 14 grams.

Keep in mind, though, that substituting lower-fat ingredients in a recipe doesn’t always produce the same results, so if you have a favorite recipe, it’s often a good idea to look for a lower-fat version that has already been tested.

Fat-free versions of cream cheese, sour cream and other dairy products are also available; however, recipe developers have discovered that, in general, they are not acceptable substitutes in recipes developed for regular-fat items, likely because they are higher in moisture.

When replacing regular cream cheese with a reduced-fat variety, be sure to use the solid type that comes in a bar, not the one in the tub.

© 2008 Barbara Selley, BA RD

Nutritional Information

Nutrients per serving (% daily value)

233kcal (12%)
99mg (10%)
0mg (0%)
76mcg RAE (3%)
41mg (14%)
164mg (7%)
5g (27%)
11g (16%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
american-masala American Masala
by Suvir Saran
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-sweet-life The Sweet Life
by Kate Zuckerman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
amor-y-tacos Amor Y Tacos
by Deborah Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?