Chocolate Cheesecake Recipe I

Chocolate Cheesecake Recipe I

Ingredients:

16 ounces of vanilla yogurt (low fat)
30 ounces of cheese (Ricotta, part-skim)
1/2 cup of wafer crumbs (chocolate)
2 pieces of egg whites
1/2 cup of powdered cocoa
3/4 cup of sugar (refined)
2 Tablespoons of flour
Whipped topping (non dairy)
2 teaspoons of vanilla extract
Strawberry (halves)

Instructions:

Line paper towels on 2 colanders. Place Ricotta on one then the yogurt on other one. Refrigerate for twenty-four hrs. Preheat the oven (325 degrees F). Spread crumbs onto the base of 9-inch (springform) pan.

Place Ricotta inside the processor and process to puree, at about 6 to 8 mins. Add the yogurt, sugar, powdered cocoa, egg whites, vanilla, and flour; process for three mins. Spoon mixture above the prepared crumbs.

Place inside preheated oven and bake, at about 50 mins. Turn the oven off and let the cake stand for an hour (or overnight), with the door ajar. Chill.

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