Chocolate Almond Ricotta Cheesecake
15 ounces of part skim ricotta cheese
4 whole eggs
1 cup of Splenda
/3 cup fat free half-and-half
1/3 cup unsweetened cocoa powder
3 tablespoons almond extract
1 tablespoon lemon juice
Preheat oven to 350 degrees.
Place all ingredients in a food processor and allow to blend for about 5 minutes - this will allow the ingredients enough time to become very smooth - even the grainiest ricotta. Spray pan with Pam, being sure to spray the sides and bottom. Bake 30-45 minutes until set. I double the recipe and bake for 1 hour and 15 minutes and use a medium spring form pan. Turn off oven and let sit in oven for 1 hour until it cools. Enjoy!
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2 comments:
Did someone say chocolate and cheesecake together. I'm all about that!
I'm right there with you,and it is healthy for you!!! You don't have to feel guilty about eating this. Give it a try.
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