Chocolate Marble Cheesecake
  • Servings: 12
  • Crust
  • 2 tablespoons slivered blanched almonds
  • Vegetable oil cooking spray
  • 6 chocolate wafers
  • Filling
  • 15 oz (1 3/4 cup) part-skim ricotta
  • 8 oz 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 tablespoons amaretto (if desired)
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon instant-espresso powder
  • 3 tablespoons bittersweet chocolate chips
  1. For crust
  2. Heat oven to 350˚.
  3. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325˚.
  4. Coat an 8" springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage.
  5. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly).
  6. Shake pan to distribute evenly. Reserve remaining crumbs.
  7. For filling
  8. Puree ricotta in a food processor until smooth, about 1 minute.
  9. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth.
  10. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined.
  11. Stir in chocolate chips.
  12. Stir 1 cup plain filling into chocolate mixture. Set aside.
  13. Assembly
  14. Pour remaining plain filling into prepared pan.
  15. Drizzle chocolate filling in a circular pattern over plain filling.
  16. Using a knife, make circular strokes to create swirls in the plain filling.
  17. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan.
  18. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes.
  19. Run a knife around inside of pan.
  20. Remove foil; let cool on a rack.
  21. Chill 6 hours or overnight before removing sides of pan.
  22. Press reserved crumbs onto side of cheesecake.
From Self Magazine