Chocolate Almond Ricotta Cheesecake
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Chocolate Almond Ricotta Cheesecake
| Thu, 01-27-2005 - 7:33am |
Chocolate Almond Ricotta Cheesecake for Phase 1
15 ounces of Part Skim Ricotta Cheese
4 whole eggs
1 cup of Splenda
1/3 cup fat free Half and Half
1/3 cup unsweetened cocoa powder
3 tablespoons Almond extract
1 tablespoon Lemon Juice
Preheat oven to 350 Degrees. Place all ingredients in a food processor and allow to blend for about 5 minutes- this will allow the ingredients enough time to become very smooth- even the most grainiest Ricotta.
Spray pan with Pam. Be sure to spray the sides and bottom.
Bake 30-45 minutes until set. I double recipe and bake for 1 hour and 15 minutes and use a medium spring form pan. Turn off oven and let sit in oven for 1 hour until in cools. Enjoy!


