The chocolate flavor in this rich and glossy cheesecake is deepened by the addition of coffee.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr 35 mins
Nutrition Profile:




Instructions Checklist
  • Preheat oven to 325F. Coat a 9-inch springform pan with nonstick cooking spray.

  • To make crust: 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 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.

  • To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly.

  • Dissolve instant coffee in the 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 the 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 until firm around the edge but still shiny and slightly soft in the center, about 1 hour. 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.


Make Ahead Tip: Store the cheesecake covered in the refrigerator for up to 2 days.

Nutrition Facts

249 calories; protein 4.9g 10% DV; carbohydrates 39.6g 13% DV; exchange other carbs 2.5; dietary fiber 2.8g 11% DV; sugars 27g; fat 9.7g 15% DV; saturated fat 4g 20% DV; cholesterol 25.3mg 8% DV; vitamin a iu 245.4IU 5% DV; vitamin c 0.1mg; folate 33mcg 8% DV; calcium 50.1mg 5% DV; iron 3.1mg 17% DV; magnesium 39.2mg 14% DV; potassium 202.1mg 6% DV; sodium 180.5mg 7% DV; thiamin 0.1mg 8% DV.