COCOA CHEESECAKE ITALIAN-STYLE

If you love cheesecake, try this delicious Italian cocoa version!

INGREDIENTS:

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

METHOD

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.