Chocolate Cheesecake Ingredients
Margarine for pan
15 oz. Part skim milk Ricotta cheese
1 1/2 c. (12 oz.) Light cream cheese, softened
1 Whole egg
2 Egg whites
1 c. Unsweetened apple juice concentrate
3 tbsp. Unsweetened cocoa
1 tbsp. Cornstarch
1 tbsp. Sugar
1 tsp. Vanilla extract
2 tsp. Unsweetened cocoa (for topping)
Directions: Preheat oven to 350°F (176°C). Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary.
With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top.
Slice with a knife which has been warmed in hot water. Serves 12. Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.
