Chocolate Fudge Cheesecake
Cindy Krueger 1994
6 finely crushed chocolate graham crackers
12 ounces light cream cheese (DO NOT use fat free)
1 cup sugar
1 cup low fat ricotta
5 Tablespoons unsweetened cocoa (buy the best you can afford)
1/4 cup all-purpose flour
1/4 cup chocolate liqueur or kahlua
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg (egg substitute may be used)
2 Tablespoons of fudge crumbs (Use Even Quicker Microwave Fudge recipe or your favorite fudge) or semisweet chocolate mini-morsels (do not use milk chocolate).
Spray bottom of pan very lightly with cooking spray. Sprinkle chocolate crumbs in bottom of 7-inch springform pan. Spray top of crumbs lightly with cooking spray. Bake at 300 degrees for 5 minutes. Set pan aside to cool. In high speed mixer or food processor mix: cream cheese and next 7 ingredients just until smooth. Add egg and mix just until blended. Fold in chocolate fudge or mini-morsels.
Slowly pour mixture over crumbs in pan. Top with a few additional fudge crumbs or mini-morsels if desired. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. (An 8-inch pan requires only 45 to 50 minutes baking time.) Let cool in pan on wire rack. Cover and chill at least 8 hours. 12 servings about 200 calories each.
OK, you CAN eat this right from the oven but be careful not to burn your mouth!!
This page was last modified November 2001