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Mini Cocoa Swirl Cheesecakes from The Palm South Beach Diet

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Mini Cocoa Swirl Cheesecakes from The Palm South Beach Diet

6
ounces
Cream Cheese
1/2
cup
Ricotta Cheese
2
Tbsp
Granulated Sugar
1
large
Eggs
1
large
Egg Yolk
1/2
tsp
Vanilla Extract (Pure)
1
1/2
tsp
Cocoa, Dry Powder
Servings:
6
Cooking Time:
20
  1. Heat the oven to 350°F.  Line 6 muffin cups with paper or foil liners.
  2. Blend room temperature cream cheese and ricotta in a food processor until creamy. Add sugar substitue, egg, egg yolk, and vanilla, process until smooth.
  3. Divide 1 cup of the batter among the muffin cups. Add sifted cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
  4. Place a muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set. 18 to 20 mins.
  5. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.
submitted by Linda Moore
Course: Cakes

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