← Back to Search Results
baking
Marble Mocha Cheesecake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 12 slices (1 slice per serving)

Ingredients

Crust:

  • 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

Filling:

  • 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

Equipment:

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

Directions

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.

Notes

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%)
118mg
17mg
7g
21g
1g
29g
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

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?