- 1 ½ cup graham cracker crumbs (or cookies of your choice)
- 2 tbs granulated sugar
- 2 water
- 1 tbsp margarine or butter, melted
- 1 2/3 Ricotta cheese
- 1/3 light or low-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 egg
- 1/3 light or low-fat sour cream or plain yogurt
- 1 tbsp all-purpose flour
- 1 tsp vanilla
- 1 ½ tsp instant coffee granules (2 tsp of strong brewed coffee)
- 1 ½ hot water
- 3 tbsp semi-soft chocolate chips, melted
For best results, use a 8 inch spring form pan, lightly greased.
Preheat oven to 350 degrees F (180 C).
For the crust:
Crumb crackers in a food processer or with a rolling pin until fine, combine crumbs with sugar, water, and melted butter. (Helpful hint: use your hands to form a bit of a doughy ball before pressing into pan.) Evenly press crust mixture onto the bottom of the spring form pan. Place in preheated oven for no more than 10 minutes to set the crust. Cool before adding filling.
For the filling:
In either a large bowl or food processer beat together ricotta cheese, cream cheese, sugar, egg, sour cream, flour, and vanilla until it all reaches a smooth consistency. Dissolve instant coffee with hot water, add to batter and mix until well incorporated. Pour into spring form pan over crust.
Melt chocolate until smooth than drizzle into batter mixture; take a butter knife or spatula to swirl the chocolate and batter to create marbling. Place into oven, uncovered, for 35-40 minutes; center should be slightly loose. Let it cool before placing cheesecake into refrigerator. Refrigerate for at least 2 hours before serving.