Zutaten für Marble Mocha Cheesecake Light
- Chocolate Wafer Crumbs
- 1 tablespoon water
- Vegetable Oil
- Light Ricotta Cheese
- Light Cream Cheese
- Granulated Sugar
- Low Fat Sour Cream
- 2 large eggs
- ¼ cup all-purpose flour
- Instant Coffee
- Hot Water
- Semi Sweet Chocolate Chips
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Zubereitung von Marble Mocha Cheesecake Light
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom and halfway up the sides of the prepared pan.
- **Make the filling:** In a food processor, combine 3 (8 ounce) packages of cream cheese, softened; 1 ½ cups granulated sugar; ¼ cup all-purpose flour; 1 teaspoon vanilla extract; 2 large eggs; and ½ cup strong brewed coffee, cooled. Process until completely smooth and creamy.
- Pour the filling into the prepared crust.
- **Make the marble effect:** In a small microwave-safe bowl, combine 2 ounces semi-sweet chocolate chips and 1 tablespoon of water. Microwave in 15-second intervals, stirring after each, until melted and smooth.
- Drizzle the melted chocolate over the cheesecake batter.
- Using a knife or toothpick, gently swirl the chocolate into the batter to create a marble effect.
- Bake in the center of the preheated oven for 40-45 minutes, or until the edges are set and the center is just slightly jiggly.
- Let the cheesecake cool completely on a wire rack to room temperature.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
112g
Fat
28g
Carbs
13g
