Introduction: Coffee Mocha Swirled Cheesecake
If you'd like a lighter version of this cheesecake, check the next step. I provide a variation on the recipe that also works and yummy as well :)
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Step 1: Ingredients and Method
A bag of two bites brownies (available in grocery stores esp. Walmart), 300 g
3 tbsp melted butter
3 c ricotta cheese
1 c sugar
1/3 c evaporated milk
1 1/2 tbsp coffee mocha paste (or chocolate paste)
Preheat oven to 325 F
Grease your springform pan with 1 tbsp melted butter
Crumb your brownies and mix with 3 tbsp melted butter, press onto the pan evenly
Mix your ricotta cheese until well blended, smooth, and fluffy
Add in eggs, sugar, and milk, process for 4 minutes
Pour 2 1/3 cup white batter onto crumbs, place pan into a larger pan, and add at least 1 inch water (au ban marie), bake for 10 minutes
Meanwhile, mix the rest of the batter with the essence
After 10 minutes, take out the pan; using a soup spoon, spoon mocha coffee batter all over white batter as if you were making a marble effect
Return pan into the oven, and bake cheesecake for another 1 1/3 hour until center slightly set.
Occasionally, check the pan if it needs more water every now and then
Cool cheesecake on rack for 30 minutes, then refrigerate overnight
1/2 c low fat graham cracker crumbs
3 c low fat ricotta cheese
1/2 c sugar
1/2 c splenda for baking
1/2 c evaporated milk (fat free would be better)
1 tbsp mocha coffee paste/chocolate paste/ 2 1/2 squares (1 oz each) semi sweet chocolate chips, melted
The method would be the same as above.