Recipe

Chocolate Cheesecake With Riccotta Cheese Recipe

Add Step-by-Step Photos	Bamma / All my dishes 1 year, 4 months ago Delicious no bake cheesecake. Got this recipe from Hershey cookbook. Prep:20m Servings:810	Bamma
	delicious creamy easy

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auntybea

Ingredients

VANILLA WAFER CRUST

1-3/4 cups (15 oz. container) lowfat part-skim ricotta cheese, drained

1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/4 cup sugar

1 envelope unflavored gelatin

1 cup cold lowfat 1% milk, divided

1-1/2 teaspoons vanilla extract, divided

1 envelope (1.3 oz.) dry whipped topping mix

Directions

Directions:

1. Prepare VANILLA WAFER CRUST.

2. Place ricotta cheese in food processor or blender; process until smooth. Stir together cocoa, sugar and gelatin in small saucepan; stir in 1/2 cup milk. Let stand 5 minutes to soften gelatin. Cook over medium heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Add gelatin mixture and 1 teaspoon vanilla to ricotta cheese in food processor; blend well. Pour into medium bowl; refrigerate until mixture mounds slightly when dropped from spoon.

3. Prepare whipped topping mix as directed on package using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture. Pour gently over prepared crust.

4. Cover; refrigerate until firm, about 4 hours. Just before serving, remove side of pan. Cover; refrigerate leftover cheesecake. 12 servings.

VANILLA WAFER CRUST: Heat oven to 350°F. Stir together 10 finely crushed vanilla wafer cookies, 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa and 1 tablespoon melted light corn oil spread. Press onto bottom of 8-inch springform pan. Bake 5 minutes or until set. Cool completely on wire rack.

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