Chocolate Cheesecake With Sour Cream Topping Light Recipe

Name: Chocolate Cheesecake With Sour Cream Topping Light
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

Celebrate your birthday with this decadent yet light chocolate cheesecake! This easy recipe, inspired by r. Reisman, features a creamy ricotta and cottage cheese filling, a buttery graham cracker crust, and a tangy sour cream topping. Perfect for a special occasion or a delightful weeknight treat. Get ready to impress your taste buds!

Prep Time 25 mins

Cook Time 55 mins

Calories 186.2 kcal

Protein 12g

Rating 5.0 (1 Reviews)

Chocolate Cheesecake With Sour Cream Topping Light

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.