The Blog

Have I told you that I’m actually obsessed with cheese cake? To be exact with CHEESE + CHOCOLATE + CAKE!!! 😀

The only  setback with this recipe is you have to chill them at least 6 hour after you bake it, so you have this super delicious aroma around your house while you’re baking it, but then you have to wait for 6 hours to EAT it???  Well, nothing is perfect…

I baked this cake just before I went to sleep at night, so I could dream about it and waking up in the morning finding my dream’s coming true… 😉 Joy, Joy, Joy!

Recipe adapted from here , I made half of the recipe and changed the crust’s ingredients.

Ingredients

Crust

Filling
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

3 tablespoon unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoon bittersweet chocolate chips

Directions

Filling:
Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk 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. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. 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. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan.