Eating Well's Chocolate Cheesecake

Recipe Ingredients

		Filling
2 oz	56g	Semisweet chocolate
2 tablespoons	30ml	Instant coffee powder
2		Crtn nonfat cottage cheese
1		Low-fat cream cheese - at room temp
1 1/2 cups	297g / 10oz	Sugar
1 cup	198g / 7oz	Egg (large)
2 cups	396g / 13oz	Egg whites (large)
1 cup	237ml	Low-fat sour cream
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
2 tablespoons	30ml	Cornstarch
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Pure vanilla extract
		Crust
4 oz	113g	Chocolate wafers
1 cup	40g / 1.4oz	Grape-nuts cereal
2 tablespoons	30ml	Unsweetened cocoa powder
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

To make crust: Preheat oven to 325F. 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 until 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 chocolate 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.

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.

Source:
Eating Well Magazine - May/June, 1993

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