mini cocoa swirl cheesecake

Name: Mini Cocoa Swirl Cheesecake
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 6 ounce(s) cream cheese, low-fat at room temperature; 1/2 cup(s) ricotta cheese, part-skim; 2 tablespoon(s) sugar; 1 large egg; 1 large egg yolk; 1/2 teaspoon(s) pure vanilla extract; 1 1/2 teaspoon(s) cocoa, unsweetened

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Private Recipe by

Edna Kidwell

@dvcmemcook

Junction City, KS

Ricotta cheese mixed with reduce-fat cream cheese and cocoa makes a rich and creamy chocolaty dessert. Muffin tins produce individual servings.

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yield 6 serving(s)

prep time 10 Min

cook time 20 Min

method Bake

Ingredients For mini cocoa swirl cheesecake

6 oz

cream cheese, low-fat at room temperature
1/2 c

ricotta cheese, part-skim
2 Tbsp

sugar
1 lg

egg
1 lg

egg yolk
1/2 tsp

pure vanilla extract
1 1/2 tsp

cocoa, unsweetened

How To Make mini cocoa swirl cheesecake

1
Preheat oven to 350. Line 6 muffin cups with paper or foil liners.

2
Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.
3
Divide 1 cup of the batter amoung the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
4
Place the muffin tin in a large roasting pan and carefully fill the pan with warm water to reach halfway up the tin. Bake 18 - 20 minutes until the cakes are puffed and set.
5
Remove the muffin tin from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.
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