Image Chocolate Cheesecake
Yield
6 servingsPrep
10 minCook
50 minReady
120 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
graham cracker crumbs
|
*
|
| 3 ½ | cups |
ricotta cheese
low fat |
|
| 16 | ounces |
yogurt
drained to cheese |
|
| 2 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
graham cracker crumbs
|
*
|
| 828 | ml |
ricotta cheese
low fat |
|
| 462.4 | ml/g |
yogurt
drained to cheese |
|
| 2 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Spray spring form pan with non-stick spray.
Cover bottom and sides with graham cracker crumbs.
Put in blender: ricotta cheese, blend until smooth, add yogurt cheese and vanilla, blend until smooth.
Add egg whites, sugar, cocoa, flour and vanilla.
Whirl until mixed well.
Pour into prepared pan. Bake for 50 minutes.
Turn off oven, open door, let cheesecake cool for 1 hour in oven.
Top with sliced strawberries and kiwi fruit.
