328 calories, 8 grams protein, 17.1 g fat (9.1 g sat fat), 65 mg cholesterol, 306 mg sodium, 16.8 mg potassium, 34 g carbs, 1 g fiber, 15.3 g sugar You'll need: 12 shortbread butter cookies, pinch nutmeg, 2 tsp orange zest, 8 oz low fat ricotta cheese, 16 oz light cream cheese (room temperature), 3/4 cup sugar, 2 Tbsp flour, 3 eggs, 1 tsp orange fruit spread, 1/2 cup dark chocolate truffles (blended in food processor), 1/2 cup fresh cranberries (chopped), Chocolate Sauce Topping
How to Prepare: Blend cookies, nutmeg and 1 tsp of the orange zest in food processor until mixed well (small crumb consistency). Evenly line bottom of 9" spring form pan (lined with parchment paper) with cookie mixture; press down firmly and set aside. In large mixing bowl, combine ricotta cheese, cream cheese, sugar and flour and mix on medium speed for about 3-5 minutes until incorporated well. Add eggs, remaining orange zest, chocolate and cranberries and mix for an additional 2 minutes on low-med speed. Pour mixture in baking pan. Bake in 375 degrees F oven for 40-45 min until edges are set (2.5 inches from edge should be firm). Let cool outside oven for 30 min on wire racks. Place in refrigerator for 4 hours before serving. Remove from refrigerator and pour Chocolate Sauce topping on top.
Chocolate Sauce Topping: 2 Tbsp Irish butter, 1/2 cup semi sweet chocolate chips, 1 tsp orange fruit spread. To make: Combine ingredients in small saucepan on stovetop, low heat. Stir regularly for about 5 -7 minutes until all ingredients are combined and smooth. Drizzle sauce evenly over cheesecake after you remove it from refrigerator, before serving. Enjoy.
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