Jamocha cheesecake

4 Servings

Ingredients

Quantity Ingredient
Nonstick cooking spray
15 Chocolate-wafer cookies
1 Container; (15 oz) part-skim ricotta cheese
¼ cup European-style unsweetened cocoa powder
¼ cup Sugar
1 Envelope unflavored gelatin
½ cup Double-strength coffee
¾ cup Skim milk
1 teaspoon Vanilla extract
1 teaspoon Rum extract
1 Container; (8 0z) nondairy whipped topping

Directions

1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but ½ cup topping; pour into loaf pan.

Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies. Makes 12 servings, 162 calories each.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998

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