Christmas Italian Recipe Italian Cake's


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.




Join my Page and Discover the Italy:


Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

1 Comment

  • Avatar
    11/27/2019 at 5:46 pm

    Do you have a torts Della nonna recipe

Leave a Reply