Light Sour Cream Brownie Cheesecake Rose Reisman Recipe

This cake is sinfully delicious.  Using a light cream cheese, ricotta cheese and light sour cream, along with a light brownie base, make this a must-have dessert.

INGREDIENTS
Brownie
²/³ cup granulated sugar
¼ cup vegetable oil
1 egg
1 tsp pure vanilla extract
¹/³ cup all-purpose flour
¹/³ cup unsweetened cocoa powder
1 tsp baking powder
¼ cup low-fat sour cream
2 tbsp semi sweet chocolate chips

Cheesecake
8 oz light cream cheese
½ cup granulated sugar
¹/³ cup ricotta cheese
¼ cup low-fat sour cream
1 egg
2 Tbsp all-purpose flour
1 tsp pure vanilla extract

Chocolate drizzle
1 oz semi-sweet chocolate chips
1 tsp oil


INSTRUCTIONS
1. Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking oil spray.
2. For the brownie layer, beat the sugar, oil, egg and vanilla together in a bowl. Combine the flour, cocoa and baking powder in another bowl, mixing well. Add the wet mixture to the dry mixture, stirring until just combined. Stir in the sour cream and the chocolate chips. Pour the mixture into the prepared pan.
3. For the cheesecake layer, combine the cream cheese, sugar, ricotta cheese, sour cream, egg, flour and vanilla in a food processor. Process until smooth. Pour the mixture carefully on top of the brownie layer.
4. Bake the cheesecake in the centre of the oven for 25 – 30 minutes or until the centre is just slightly loose, the brownie layer may rise slightly around the edges.
5. Melt 1 oz chocolate chips with oil in the microwave for about 30 seconds, or just until the chocolate starts to melt. Whisk until smooth. Drizzle over cake.
6. Chill at least two hours before slicing and serving.
NOTES
Serves 12

Prep: 15 minutes
Cook Time: 25 minutes

Nutritional Information per Serving
Calories 225
Protein 7 g
Fat 8 g
Saturated Fat 3 g
Carbohydrates 31 g
Cholesterol 47 mg
Fibre 1 g