- Course: Dessert
- Total Time: Under 4 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
Can be made ahead of time.
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.
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