The best delicious Jamocha Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jamocha Cheesecake recipe today!
Hello my friends, this Jamocha Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Jamocha Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Jamocha Cheesecake.
What Makes This Jamocha Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jamocha Cheesecake.
Ready to make this Jamocha Cheesecake Recipe? Let’s do it!
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Nonstick cooking spray
15 Chocolate-wafer cookies
1 Container; (15 oz) part-skim
-ricotta cheese
1/4 c European-style unsweetened
-cocoa powder
1/4 c Sugar
1 Envelope unflavored gelatin
1/2 c Double-strength coffee
3/4 c Skim milk
1 ts Vanilla extract
1 ts Rum extract
1 Container; (8 0z) nondairy
-whipped topping
1. Grease 8 inch springform pan with cooking spray. Crush all but 2
cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,
blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and
coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in
milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir
until thickened. Fold in all but 1/2 cup topping; pour into loaf pan.
Cover; chill at least 4 hours.
2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish
with reserved topping and cookies. Makes 12 servings, 162 calories each.
busted by sooz
Yields
4 Servings
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