Chocolate Ricotta Cheesecake - Cuisinart CSC-400 Cookbook

Chocolate Ricotta Cheesecake

½ teaspoon + 2 tablespoons butter,
divided
¼ cup hazelnuts, lightly toasted,
finely chopped
²∕ ³
cup chocolate cookie crumbs
1 cup lowfat ricotta
12 ounces lowfat cream
½ cup granulated sugar
Lightly coat the bottom and sides of a -inch springform pan with ½ teaspoon
butter.
Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture
into bottom of springform pan.
Place ricotta, cream cheese, sugar and cocoa in work bowl and process 30 seconds;
scrape sides and bottom of work bowl. Process another 30 seconds; scrape work
bowl. Add eggs and process 20 seconds; scrape work bowl. Add Frangelico, corn-
starch and vanilla; process 20 seconds (or mix using a hand-held electric mixer).
Pour into pan, sprinkle with chocolate morsels and swirl into batter.
Place the rack in the ceramic pot of the Cuisinart
form pan on the rack and cover. Turn the temperature setting to High and cook the
cheesecake for 2 hours.Turn off. Let cheesecake rest in slow cooker for 30 minutes.
Lift the cheesecake from the Slow Cooker using hot pads and place on a wire
rack to cool completely. When cool, place in the refrigerator for at least 8 hours
before serving.
Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g
Makes one 6-inch cheesecake
Nutritional information per serving (based on 8 slices):
• chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g
S
tarterS
¼ cup unsweetened cocoa powder
2 large eggs
3 tablespoons half-and-half
¼ cup Frangelico
2 tablespoons cornstarch
1 teaspoon vanilla
½ cup mini chocolate morsels
® Slow Cooker. Place the spring-
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