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Eating Well's Chocolate Cheesecake
Author/Submitted by:
Eating Well Magazine - May/June, 1993
Servings: 16
Categories:
Cheesecakes
/
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 2
ounces
Semisweet chocolate 2
tablespoons
Instant coffee powder 32
ounces
Nonfat cottage cheese 8
ounces
Lowfat cream cheese,
at room temp
1 1/2
cups
Sugar 1
Large egg 2
Large egg whites 1
cup
Low-fat sour cream 3/4
cup
Unsweetened cocoa powder 2
tablespoons
Cornstarch 1/8
teaspoon
Salt 1
teaspoon
Vanilla extract 4
ounces
Chocolate wafer cookies 1
cup
Grape-Nuts 2
tablespoons
Unsweetened cocoa powder 2
tablespoons
Sugar 3
tablespoons
Vegetable oil,
preferably canola oi
Directions:
1.
To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with nonstick cooking spray. Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs. Add oil and 3 Tbsp. water; process till the crumbs are moistened. Press the crumb mixture into the bottom and about 1-1/2 inches up the sides of the prepared pan. Set aside.
2.
To make filling: Melt chocoalte in top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50%) power. Let cool slightly. Dissolve instant coffee in 1 Tbsp. boiling water and set aside. Place cottage cheese in a strainer lined with a double thickness of cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage cheese. Put pressed cottage-cheese solids in a food processor and blend until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth. Pour into the crust-lined pan. Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center. Run a knife around the pan to loosen edges. Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days. Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice. Serves 16.
COMMENTS: This cheesecake recipe is a new version of a chocoholic's dream. It contains less than a third of the fat of the original recipe. The careful balance of flavorings achieves a very rich tasting cake.
COMMENTS: This cheesecake recipe is a new version of a chocoholic's dream. It contains less than a third of the fat of the original recipe. The careful balance of flavorings achieves a very rich tasting cake.
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