Ricotta Light Filling

Ricotta Light Filling

Ingredients:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels

Directions:
Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3
minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla;
beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place
the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the
bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after
turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing
pan sides. Chill before serving; store leftovers in the refrigerator.
.htm 2/16/2003
Crockpot Recipes of 245
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