I meant to post this ages ago, it’s just too good (and tasty) not to post at all, even though Mike’s birthday was almost a month ago. His one request for his birthday was that he have a cheese cake. I found this recipe on Epicurious, it was very very easy to make (all in one blender) and tasted amazing. It’s also not quite as bad for you as most cheese cakes are, which is always a plus.
Chocolate Marble Cheesecake
- 1 cup graham cracker crumbs
- 2 tbsp softened butter
- 15 ounces (1 3/4 cups) part-skim ricotta
- 8 ounces 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 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoon amaretto (if desired)
- 3 tablespoon unsweetened cocoa powder
- 1/2 teaspoon instant-espresso powder
- 3 tablespoon bittersweet chocolate chips
Directions (this was great, I just added everything into the blender)
- Mix graham cracker crumbs and butter in a bowl and then press down into the bottom of a spring form pan
- Purée ricotta in a blender until smooth, about 1 minute.
- Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth.
- Whisk amaretto, 2 tablespoon 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.
- 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.
- 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. Let cool on a rack. Chill 6 hours or overnight before removing sides of pan.