Eating Well's Chocolate Cheesecake

  1. To make crust: Preheat oven to 325F.
  2. Coat a 9-inch springform pan with nonstick cooking spray.
  3. Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor, using an on/off motion process until you have fine crumbs.
  4. Add oil and 3 Tbsp.
  5. water; process until crumbs are moistened.
  6. Press the crumb mixture into the bottom and about 1-1/2-inches up the sides of the prepared pan.
  7. Set aside.
  8. 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.
  9. Let cool slightly.
  10. Dissolve instant coffee in 1 Tbsp.
  11. boiling water and set aside.
  12. Place cottage cheese in a strainer lined with a double thickness of cheesecloth.
  13. Gather up the cheesecloth and squeeze out moisture from cottage cheese.
  14. Put pressed cottage-cheese solids in a food processor and blend until smooth.
  15. Add cream cheese, sugar, egg, egg whites, sourcream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth.
  16. Pour into the crust-lined pan.
  17. Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center.
  18. Run a knife around the pan to loosen edges.
  19. Let cool in the pan on a rack.
  20. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days.
  21. Remove sides.
  22. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.

chocolate wafers, grape nuts, cocoa, sugar, canola oil, semisweet chocolate, coffee powder, cheese, lowfat cream cheese, sugar, egg, egg whites, lowfat sour cream, cocoa, cornstarch, salt, vanilla

Taken from www.foodgeeks.com/recipes/2227 (may not work)

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