Chocolate cheesecake in any way, shape or form is not to be refused. These luscious squares have a brownie-type crust that’s simply mouth-watering. They freeze beautifully and my children love to eat them frozen-they say it tastes like a creamy frozen chocolate bar! To get chocolate chunks, use a sharp knife to shave off pieces from a solid block of chocolate.

For my chocolate desserts, I depend upon cocoa and highlight the dessert with a small amount of chocolate chips. Cocoa only has 3 g of fat per ounce, whereas chocolate has 9 g per ounce.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F. Spray an 8-inch square baking dish with cooking oil.

2. For the crust, combine the sugar, cocoa, oil, egg, and vanilla in a bowl. Stir in the flour, mixing just until combined. Pat the mixture into the bottom of the prepared dish.

3. For the filling, combine the sugar, cocoa, flour, ricotta, cream cheese, sour cream, egg and vanilla in a food processor. Purée until the mixture is smooth.

4. Spread it over the crust.

5. Bake in the center of the oven for 20 to 25 minutes. The center will still be slightly loose in the middle when the pan is jiggled.

6. Sprinkle with the chocolate, cool to room temperature on a rack and refrigerate until chilled.

INGREDIENTS
CRUST:
1/2 cup granulated sugar
2 Tbsp vegetable oil
1/2 tsp pure vanilla extract 1 egg

FILLING:
2/3 cup granulated sugar
1 Tbsp all-purpose flour
1/4 cup light cream cheese, softened
1 large egg
2 Tbsp unsweetened cocoa powder
2/3 cup smooth light ricotta
2 Tbsp low-fat sour cream
1/2 tsp pure vanilla extract

TOPPING
1 oz white or semi-sweet chocolate chunks or tbsp chocolate chips

NOTES
Nutritional Analysis per Serving

Calories 138
Protein 3.2 g
Fat 4.2 g
Saturated Fat 1.5 g
Carbohydrates 21 g
Cholesterol 18 mg
Fiber 0.6 g

Prep Time: 10 minutes
Cook Time: 25 minutes

Make Ahead: Refrigerate, well wrapped, for a day, or freeze for up to 2 weeks.

Serves 16