Jamocha cheesecake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick cooking spray | ||
| 15 | Chocolate-wafer cookies | |
| 1 | Container; (15 oz) part-skim ricotta cheese | |
| ¼ | cup | European-style unsweetened cocoa powder |
| ¼ | cup | Sugar |
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Double-strength coffee |
| ¾ | cup | Skim milk |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Rum extract |
| 1 | Container; (8 0z) nondairy whipped topping | |
Directions
1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but ½ cup topping; pour into loaf pan.
Cover; chill at least 4 hours.
2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies. Makes 12 servings, 162 calories each.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998