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Ricotta: Cappuccino Ricotta Cheesecake

Source of Recipe

Fort Worth Star Telegram - Food section - 16 August 1995


List of Ingredients

1 pk Cream cheese fat-free 8oz
1 c Ricotta cheese nonfat
1/2 c Sugar
2 Eggs
1/4 c Coffee liqueur such as Kahlua or Tia Maria
2 ts Instant coffee granules
Vegetable oil spray
1/3 c Graham cracker crumbs



Recipe

Place the unwrapped cream cheese in a large glass mixing bowl. Microwave on medium (50%) for 2 minutes, or until softened. Add ricotta and beat the sugar into the cheeses using an electric mixer. Beat in the eggs. Combine the liqueur and coffee granules in a 1-cup glass measure. Microwave on high for 30 seconds; stir to dissolve. Beat into cheese mixture.

Spray a 9-inch glass pie plate with non-stick spray for 2 seconds. Add the crumbs and tilt to coat. Pour the filling into the plate.

Place the cheesecake on a rotating carousel or rotate it every 3 minutes during cooking. Microwave on medium-high (70%) for 10 to 12 minutes. Center should jiggle slightly. Let cool for 1 hour; refrigerate. Add the garnish if desired.