Jamocha Cheesecake Recipe

Name: Jamocha Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: nonstick cooking spray; 15 chocolate wafer cookies; 15 ounces part-skim ricotta cheese; ¼ cup unsweetened cocoa powder, European-style; ¼ cup sugar; 1 (1/4 ounce) envelope unflavored gelatin; ½ cup strong coffee, double-strength; ¾ cup skim milk; 1 teaspoon vanilla extract; 1 teaspoon rum extract; 8 ounces Cool Whip

Servings: persons

nonstick cooking spray
15 chocolate wafer cookies
15 ounces part-skim ricotta cheese
¼ cup unsweetened cocoa powder, European-style
¼ cup sugar
1 (1/4 ounce) envelope unflavored gelatin
½ cup strong coffee, double-strength
¾ cup skim milk
1 teaspoon vanilla extract
1 teaspoon rum extract
8 ounces Cool Whip

1
Grease 8 inch springform pan with cooking spray.
2
Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom.
3
In food processor, blend cheese, cocoa and dash salt.
4
In saucepan, combine sugar, gelatin and coffee; soak 1 minute.
5
Heat over low heat until clear.
6
Off heat, stir in milk, extracts and cheese mixture.
7
Place pan in bowl of ice and water; stir until thickened.
8
Fold in all but 1/2 cup topping; pour into loaf pan.
9
Cover; chill at least 4 hours.
10
Remove pan side.
11
Pat remaining cookie crumbs onto cake side.
12
Garnish with reserved topping and cookies.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: nonstick cooking spray, 15 chocolate wafer cookies, 15 ounces part-skim ricotta cheese, ¼ cup unsweetened cocoa powder, European-style, and more.

Yes, Jamocha 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.

Jamocha Cheesecake

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