| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | European | Cheesecakes | 4 | Servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 15 | Chocolate-wafer cookies | |
| 1 | Container; (15 oz) part-skim ricotta cheese | |
| 1/4 | c | European-style unsweetened cocoa powder |
| 1/4 | c | Sugar |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Double-strength coffee |
| 3/4 | c | Skim milk |
| 1 | ts | Vanilla extract |
| 1 | ts | Rum extract |
| 1 | Container; (8 0z) nondairy whipped topping |
INSTRUCTIONS
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 1/2 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 <[email protected]> on Mar 23, 1998
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