Coffee Mocha Swirled Cheesecake

This is from a recipe book I got at home. The original recipe is for a lighter version, which am including at the bottom 🙂 You know me, am all fat and carb, so I tweaked it to my fatty cheesecake instead hahahah

Base

A bag of two bites brownies (available in grocery stores esp. Walmart), 300 g

3 tbsp melted butter

Cheesecake

3 c ricotta cheese

4 eggs

1 c sugar

1/3 c evaporated milk

1 1/2 tbsp coffee mocha paste (or chocolate paste)

Preheat oven to 325 F

Grease your springform pan with 1 tbsp melted butter

Crumb your brownies and mix with 3 tbsp melted butter, press onto the pan evenly

Mix your ricotta cheese until well blended, smooth, and fluffy

Add in eggs, sugar, and milk, process for 4 minutes

Pour 2 1/3 cup white batter onto crumbs, place pan into a larger pan, and add at least 1 inch water (au ban marie), bake for 10 minutes

Meanwhile, mix the rest of the batter with the essence

After 10 minutes, take out the pan; using a soup spoon, spoon mocha coffee batter all over white batter as if you were making a marble effect

Return pan into the oven, and bake cheesecake for another 1 1/3 hour until center slightly set.

Occasionally, check the pan if it needs more water every now and then

Cool cheesecake on rack for 30 minutes, then refrigerate overnight

Lighter Version

1/2 c low fat graham cracker crumbs

3 c low fat ricotta cheese

4 eggs

1/2 c sugar

1/2 c splenda for baking

1/2 c evaporated milk (fat free would be better)

1 tbsp mocha coffee paste/chocolate paste/ 2 1/2 squares (1 oz each) semi sweet chocolate chips, melted

The method would be the same as above.