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    Jamocha Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    Nonstick cooking spray
    15 chocolate-wa cookies
    1 container (15 oz.) part-skim ricotta cheese
    1/4 cup European-style unsweetened cocoa powder
    1/4 cup sugar
    1 envelope unflavored gelatin
    1/2 cup double-strength coffee
    3/4 cup skim milk
    1 teaspoon vanilla extract
    1 teaspoon rum extract
    1 container (8 oz.) nondairy whipped topping

    Recipe



    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.

 

 

 

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