Chocolate Ricotta Cheesecake - Cuisinart PSC-650C Instruction Booklet

Chocolate Ricotta Cheesecake

½ teaspoon (2 ml) + 2 tablespoons
(30 ml) butter, divided
¼ cup (63 ml) lightly toasted, finely
chopped hazelnuts
²∕ ³
cup (167 ml) chocolate cookie crumbs
1 cup (250 ml) lowfat ricotta
12 ounces (340 g) lowfat cream cheese
½ cup (125 ml) granulated sugar
Lightly coat the bottom and sides of a 7-inch (17.5 cm) springform pan with
½ teaspoon (2 ml) 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 of a food processor 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 half-and-half, Frangelico, cornstarch 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
pan on the rack. Cover and press the On/Off button to turn the unit on. Set time to
2 hours and press High; Slow Cooker will automatically switch to Warm when
cooking time has elapsed. Set timer to 30 minutes. Turn Slow Cooker off and let
cheesecake rest in slow cooker for 30 minutes. Once the cheesecake has rested for
30 minutes remove it 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 7-inch (17.5 cm) cheesecake
Nutritional information per serving (based on 8 slices):
• chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g
¼ cup (63 ml) unsweetened cocoa
powder
2 large eggs
3 tablespoons (45 ml) half-and-half
¼ cup (63 ml) Frangelico
2 tablespoons (30 ml) cornstarch
1 teaspoon (5 ml) pure vanilla extract
½ cup (125 ml) mini chocolate morsels
Slow Cooker. Place the springform
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eSSertS
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