If you love cheesecake, try this delicious Italian cocoa version!
1 envelope (1/3 oz./9g) dry whipped topping mix
1 1/2 teaspoons vanilla extract, divided
1 3/4 cups (15-oz. container) low-fat part-skim ricotta cheese, drained
1/4 cup granulated sugar
1/3 cup Cocoa or Dark Cocoa
1 envelope (1/4 oz./7g) unflavored gelatin
1 cup cold low-fat 1% milk, divided
1. Prepare Vanilla Wafer Crust (see instructions below).
2. Place ricotta cheese in food processor or blender; process until smooth.
Stir together cocoa, sugar and gelatin in small saucepan; stir in 1/2 cup milk.
Let stand 5 minutes to soften gelatin.
Cook over medium heat, stirring constantly, until gelatin is completely dissolved; remove from heat.
Add gelatin mixture and 1 teaspoon vanilla to ricotta cheese in food processor; blend well.
Pour into medium bowl; refrigerate until mixture mounds slightly when dropped from spoon.
3. Prepare whipped topping mix as directed on package using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture.
Pour gently over prepared crust.
4. Cover; refrigerate until firm, about 4 hours.
Just before serving, remove side of pan.
Cover; refrigerate leftover cheesecake.
Makes 12 servings.
Vanilla Wafer Crust
Heat oven to 350°F (180°C).
Stir together 10 finely crushed vanilla wafer cookies, 1 tablespoon cocoa or dutch processed cocoa and 1 tablespoon melted light corn oil spread.
Press onto bottom of 8-inch springform pan.
Bake 5 minutes or until set.
Cool completely on wire rack.
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