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Eating well's chocolate cheesecake
Eating Well's Chocolate Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
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FILLING:
2 oz Semisweet chocolate
2 tb Instant coffee powder
32 oz. nonfat cottage cheese (4 cups)
8 oz low-fat cream cheese; at room temp
1 1/2 c Sugar
1 Large egg
2 Large egg whites
1 c Low-fat sour cream
3/4 c Unsweetened cocoa powder
2 tb Cornstarch
1/8 ts Salt
1 ts Pure vanilla extract
CRUST:
4 oz Chocolate wafers
1 c Grape-Nuts cereal
2 tb Unsweetened cocoa powder
2 tb Sugar
3 tb Vegetable oil, preferably canola oil
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. 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.
266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol.
Source: Eating Well Magazine - May/June, 1993
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| Free recipe:
Eating well's chocolate cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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