Zutaten für Chocolate Cheesecake With Sour Cream Topping Light
- 16 ounces ricotta cheese
- 16 ounces 2% fat cottage cheese
- 14 tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons water
- 6 tablespoons unsalted margarine, melted
- 8 ounces light sour cream
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Zubereitung von Chocolate Cheesecake With Sour Cream Topping Light
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
- **Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted margarine, and 2 tablespoons water. Mix until evenly moistened.
- Press the crust mixture firmly into the bottom and up the sides of the prepared springform pan. Refrigerate while preparing the filling.
- **Filling:** In a food processor, combine 16 ounces ricotta cheese, 16 ounces cottage cheese, ¾ cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Process until completely smooth and creamy.
- Add ⅓ cup unsweetened cocoa powder and 2 tablespoons all-purpose flour to the food processor. Pulse until just combined. Be careful not to overmix.
- Pour the filling into the prepared crust.
- Bake for 30 minutes, or until the edges are set but the center is still slightly jiggly.
- **Topping:** While the cheesecake is baking, in a small bowl, whisk together 8 ounces sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract.
- Carefully pour the sour cream topping evenly over the hot cheesecake.
- Bake for an additional 10 minutes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to slowly cool.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
15g
Carbs
8g
