Chocolate Marble Cheesecake Recipe

Name: Chocolate Marble Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon slivered blanched almonds; Vegetable oil cooking spray; 6 chocolate wafers; 15 ounces (1 3/4 cups) part-skim ricotta; 8 ounces lowfat cream cheese, room temperature; 1 cup sugar; 1/2 cup lowfat sour cream; 1 large whole egg; 2 egg whites; 1/4 teaspoon almond extract (or to taste); 2 tablespoon all-purpose flour; 1/4 teaspoon salt; 2 tablespoon amaretto (if desired); 3 tablespoon unsweetened cocoa powder; 1/2 teaspoon instant-espresso powder; 3 tablespoon bittersweet chocolate chips

Servings: persons

2 tablespoon slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers
15 ounces (1 3/4 cups) part-skim ricotta
8 ounces lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 teaspoon almond extract (or to taste)
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoon amaretto (if desired)
3 tablespoon unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoon bittersweet chocolate chips

1
Heat oven to 350u00b0. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325u00b0. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
2
Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

1716

kcal

Calories

102

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoon slivered blanched almonds, Vegetable oil cooking spray, 6 chocolate wafers, 15 ounces (1 3/4 cups) part-skim ricotta, and more.

Yes, Chocolate Marble Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Marble Cheesecake

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