Christmas Italian Recipe Italian Cake's

The Cocoa Cheesecake Italian-style

Here is the Cocoa Cheesecake Italian-style. If you love cheesecake, try this delicious Italian cocoa version!


SERVING: Makes 12 servings.


  • 1 envelope (1/3 oz./9g) dry whipped topping mix
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 3/4 cups (15-oz. container) low-fat part-skim ricotta cheese, drained
  • 1/4 cup granulated sugar
  • 1/3 cup Cocoa or Dark Cocoa
  • 1 envelope (1/4 oz./7g) unflavored gelatin
  • 1 cup cold low-fat 1% milk, divided


  1. Prepare Vanilla Wafer Crust (see instructions below).
  2. Place ricotta cheese in food processor or blender; process until smooth.
  3. Stir together cocoa, sugar and gelatin in small saucepan; stir in 1/2 cup milk.
  4. Let stand 5 minutes to soften gelatin.
  5. Cook over medium heat, stirring constantly, until gelatin is completely dissolved; remove from heat.
  6. Add gelatin mixture and 1 teaspoon vanilla to ricotta cheese in food processor; blend well.
  7. Pour into medium bowl; refrigerate until mixture mounds slightly when dropped from spoon.
  8. Prepare whipped topping mix as directed on package using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture.
  9. Pour gently over prepared crust.
  10. Cover; refrigerate until firm, about 4 hours.
  11. Just before serving, remove side of pan.
  12. Cover; refrigerate leftover cheesecake.


Vanilla Wafer Crust

  1. Heat oven to 350°F (180°C).
  2. Stir together 10 finely crushed vanilla wafer cookies, 1 tablespoon cocoa or dutch processed cocoa and 1 tablespoon melted light corn oil spread.
  3. Press onto bottom of 8-inch springform pan.
  4. Bake 5 minutes or until set.
  5. Cool completely on wire rack.


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1 Comment

  • Reply
    11/27/2019 at 5:46 pm

    Do you have a torts Della nonna recipe

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