Chocolate Cheesecake

This Chocolate Cheesecake is mousse-like with it's delicate consistency baked over a chocolate graham cracker crust. It's a lightened up dessert you can enjoy on any occasion.

If you've been a long-time follower of Living the Gourmet, then you are well aware of our love for cheesecake. I've experimented and shared variations of this beloved dessert throughout the years and today I am pleased to be sharing with you this light and airy Chocolate Cheesecake.

I may be speaking for myself here, but a ricotta cheesecake is probably my favorite for a couple of reasons aside from being more naturally waistline friendly. I just love the texture it gives to the cake.

Of course it depends on my mood since I do like to indulge every so often in a classic cream cheese cake, but today's recipe is the best of both worlds. It's the perfect blend of cream cheese and ricotta. This combination makes for the most complex yet delicate dessert.

The consistency is near mousse-like while the flavoring is rich, combined with that of chocolate and just a hint of coffee, it really is irresistible.

Chocolate CheesecakePhoto byLiving the Gourmet

Ingredients

For the crust:

• 1 dozen of your favorite cookies (such as graham crackers, wafer cookies or short bread cookies)
• 1/4 cup butter

For the topping:

• 1 tablespoon instant coffee
• 2 tablespoons shredded coconut
• 1 tablespoon brown sugar
• 2 tablespoons almonds

For the cheesecake:

• 2 cups ricotta cheese
• 8 oz cream cheese
• 3 eggs
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp lemon juice
• 1 tsp vanilla
• 2 packages instant hot coco mix

Instructions

1. Preheat oven to 350 degrees F. Line an 8" springform with parchment paper and set aside. (If using a pie plate, be sure to grease the bottom).

For the crust:

1. Combine cookies in a food processor until smooth crumbs are formed. Melt the butter and combine with the cookies crumbs. Mold crumbs into prepared springform or pie plate. Set aside.

For the topping:

1. Combine all of the ingredients for the topping in a food processor and pulse a few times just until well blended. Set aside.

For the filling:

1. Combine all the ingredients for the filling in a food processor and blend until smooth.
2. Pour the cheesecake batter into the prepared baking pan. Sprinkle the topping over pie and bake for 45-50 minutes, or until the toothpick test comes out clean.
3. Leave the cake to rest and cool completely. Refrigerate after serving.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious recipes your family will love!