Recipe: Mini Cocoa Swirl Cheesecake

Chill for at least 2 hours before serving.



Ingredients

6 oz Reduced fat cram cheese, at room temperature

1/2 cup Part skim ricotta cheese

2 tablespoons Granular sugar substitute

1 large egg

1 Large egg yoke

1/2 teaspoon Vanilla extract

1 1/2 teaspoons Unsweetened cocoa powder, sifted



Preparation

Heat oven to 350 and line 6 muffin cups with paper or foil liners.

Blend cream cheese and ricotta in food processor until creamy.

Add sugar substitute, egg, egg yolk and vanilla; process until

smooth.

Divide 1 cup of batter among the muffin cups. Add cocoa powder

to remaining batter and combine. Drop heaping tablespoon of the

cocoa batter into each muffin cup and gently fold to form a swirl.

Place the muffin tin in a large roasting pan and fill the pan with

hot water to reach halfway up the tin. Bake until cakes are puffed

and set, 18 - 20 minutes. Remove from water and cool at room

temperature.



Refrigerate until chilled, 2 hrs.

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