A great combination for a cheesecake is coffee, chocolate chips, marshmallows and toasted almonds. This cheesecake is not only delicious but beautiful to present to your family and guests, especially if you drizzle it with more chocolate.
1. Preheat the oven to 350°f. Lightly coat a 9-inch spring form pan with cooking spray.
2. In a small bowl, combine the crumbs, water and oil. Pat onto the bottom and partially up the sides of the pan.
3. Dissolve the coffee in the hot water. In the bowl of a food processor, add the ricotta and
cream cheese, egg, sour cream, sugar, flour and dissolved coffee. Purée until smooth. Pour
into the pan and bake for 35 minutes. Remove from the oven.
4. Sprinkle the marshmallows, chocolate chips and almonds over the cake and bake for another
5 minutes. Allow to cool, and chill before serving.
1 2/3 cups chocolate wafer crumbs
2 Tbsp water
1 Tbsp vegetable oil
11/2 Tbsp instant coffee or espresso powder
1 1/2 Tbsp hot water
2 cups light ricotta (5%)
1/2 cup light cream cheese (about 4 oz), cubed
1 large egg
3/4 cup low-fat sour cream
1 cup granulated sugar
3 Tbsp all-purpose flour
1/3 cup miniature marshmallows
3 Tbsp semisweet chocolate chips
3 Tbsp slivered toasted almonds
Nutritional Analysis per Serving:
Protein 7.3 g
Fat 9.5 g
Saturated Fat 4.1 g
Carbohydrates 35 g
Cholesterol 38 mg
Sodium 179 mg
Fiber 0.9 g
Prep Time: 15 minutes
Bake Time: 35 minutes
Make Ahead: Bake the day before and refrigerate.
Nutrition Watch: Some studies report that caffeine in coffee is a brain stimulant and can lead to temporary improvements in awareness, which may be useful at times of extreme exhaustion. But excess caffeine could overstimulate.