Ingredients

The following ingredients have 17 Servings
  • 8 whole graham crackers
  • 2 tablespoons cocoa powder
  • 2 (8.0-ounce) packages Neufchâtel cheese, softened
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 4 eggs
  • 1 cup lowfat sour cream
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips, melted and kept warm
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon instant espresso powder, dissolved in 1 tablespoon water
  • 2 tablespoons canola oil, plus more for the pan
  • 1 (15.0-ounce) container part-skim ricotta cheese
  • 2 tablespoons all-purpose flour

Instruction

  • Preheat the oven to 325°F.
  • Assemble a 9-inch springform pan and lightly coat with oil.
  • In a food processor, pulse graham crackers until fine crumbs form. (You should have about 1 1/3 cups.)
  • Transfer to a medium bowl, add 1 tablespoon sugar, cocoa and oil and stir to combine.
  • Press into the bottom and about 1 inch up the sides of the prepared pan.
  • Bake until fragrant and toasted, 13 to 15 minutes. Let cool.
  • In a food processor, purée sour cream, Neufchâtel and ricotta until very smooth, 1 to 2 minutes; transfer to a large bowl.
  • Whisk in 3/4 cup sugar, flour, vanilla, salt and eggs.
  • Transfer 2 cups batter to a medium bowl and whisk in chocolate.
  • Stir espresso into remaining batter. Pour half of the espresso batter into the crust and top with half of the chocolate batter in large dollops.
  • Use a table knife to swirl the two, and then repeat with remaining batters.
  • Bake until barely set in the middle, 50 to 60 minutes.
  • Turn off the oven and let cheesecake cool inside for 1 hour, and then remove and let cool to room temperature.
  • Refrigerate until cold throughout, about 4 hours, or overnight. Carefully unmold and serve.