The Sweet Life Recipes - Sweet Endings
Chocolate Marble Ricotta Torte
You’ll need to gather:
A springform pan
¼ c. heart healthy butter alternative
1 c. graham cracker crumbs
3 T. sucralose
Since I HATE doing dishes, I like to to this smarter, not harder. I put my smarter butter in the microwave on 50% power and melt it. Then I pour the graham cracker crumbs and sucralose into the pan and stir to blend. When the smart butter is ready, I pour that over the crumbs and press into the bottom (only) of my springform pan. You can use your fingers, or the back of a spoon.
Now the Fun Part:
8 oz. of reduced fat cream cheese
½ c. sucralose
1 c. ricotta (part-skim) cheese
1 ½ t. almond extract
2 T. orange juice
2 T. grated orange zest
1 ½ t. vanilla extract
2 T. melted "butter"
½ c. egg substitute
Here's the Thing:
Place the cheeses and the sucralose in a food processor and process until smooth. Once processed, add the remaining ingredients. You want this VERY smooth. Pour ½ of this mix over the crumb base.
Melt 2 oz. dark chocolate (I prefer 68% cocoa or greater)
Stir in the chocolate with the remaining half of the cheesecake. Pour the chocolate mix onto the other and use the tip of a butter knife to “swirl”….being careful not to stir it into the first layer (and not to lift up the crumb crust)
Bake in a preheated over 350° for 25 minutes or until almost set. Cool completely. Enjoy!