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Recipes

Triple Chocolate Cheesecake

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INGREDIENTS

  • =Crust:
  • 1-1/4 cups fine chocolate wafer crumbs, about 25 cookies
  • 3 Tbsp. butter or margarine, melted
  • =Filling:
  • 1-1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 containers (15 oz. each) Sargento® Light Ricotta Cheese
  • 1/2 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 eggs
  • 1 oz. white chocolate
 

DIRECTIONS

  • 1

    Combine crust ingredients; mix well. Press evenly over bottom of 8 or 9-inch springform pan. Bake in preheated 350°F oven 10 minutes.

  • 2

    Combine sugar and cocoa; set aside. Combine Ricotta cheese, half-and-half, flour, vanilla and salt in bowl; blend with electric mixer until smooth. Gradually add sugar mixture; blend until smooth. Add eggs, one at a time; blend until smooth. Pour over crust. Bake in preheated 350°F oven 1 hour or until set. Refrigerate 4 hours or longer.

  • 3

    Just before serving, place white chocolate in small reclosable plastic bag. Melt chocolate in microwave oven or hot water; cut off one small corner of bag. Drizzle chocolate over cake in a decorative pattern.

Triple Chocolate Cheesecake

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 425

Total Fat 16.0g

Saturated Fat 7.0g

Trans Fat 2.2g

Polyunsaturated Fat 1.2g

Cholesterol 103g

Sodium 369g

Carbohydrates 59g

Protein 14g

Dietary Fiber 2g

Vitamin A 83g

Vitamin C 0g

Calcium 197g

Iron 2g