- 8 whole graham crackers
- 2 tablespoons cocoa powder
- 2 (8-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-ounce) container part-skim ricotta cheese
- 2 tablespoons all-purpose flour
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.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.