Zutaten für Mini Cocoa Swirl Cheesecakes
- Reduced Fat Cream Cheese
- Part Skim Ricotta Cheese
- Splenda Granular
- 1 large egg
- Egg Yolk
- 1 teaspoon vanilla extract
- Unsweetened Cocoa Powder
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Zubereitung von Mini Cocoa Swirl Cheesecakes
- Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with foil or paper liners.
- In a food processor, blend together 8 ounces (225g) cream cheese, softened, and 8 ounces (225g) ricotta cheese until completely smooth.
- Add 1/2 cup (100g) Splenda (or your preferred sweetener), 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract to the food processor.
- Process until the batter is completely smooth and creamy.
- Divide 1 cup of the batter evenly among the prepared muffin cups.
- Add 2 tablespoons unsweetened cocoa powder to the remaining batter in the food processor and blend until fully combined.
- Drop a heaping tablespoon of the cocoa batter into each muffin cup. Gently swirl the cocoa batter into the plain batter using a toothpick or small knife to create a marbled effect.
- Place the muffin tin in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin (this creates a water bath for even baking).
- Bake for 20-25 minutes, or until the cheesecakes are puffed and set. The center should still be slightly jiggly.
- Remove the muffin tin from the water bath and let cool completely at room temperature for at least 2 hours before serving. Refrigerate for at least 4 hours for optimal taste and texture.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
23g
Carbs
1g
