| 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 <kirkland@gj.net> on Mar 23, 1998
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