Chocolate Cheesecake

Chocolate Cheesecake

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From: EatingWell Magazine, Holiday Issue 1995

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

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Crust
  • 4 ounces chocolate wafer, (18 wafers)
  • 1 cup Grape-Nuts cereal
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 3 tablespoons canola oil
  • 3 tablespoons water
  • Filling
  • 2 ounces semisweet chocolate
  • 2 tablespoons instant coffee powder
  • 1 tablespoon boiling water
  • 2 16-ounce containers nonfat cottage cheese
  • 1 8-ounce package low-fat cream cheese, at room temperature
  • 1½ cups sugar
  • 1 large egg
  • 2 large egg whites
  • 1 cup low-fat sour cream
  • ¾ cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract


  • Active

  • Ready In

  1. Preheat oven to 325F. Coat a 9-inch springform pan with nonstick cooking spray.
  2. 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 1½ inches up the sides of the prepared pan.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 249 calories; 10 g fat(4 g sat); 3 g fiber; 40 g carbohydrates; 5 g protein; 33 mcg folate; 25 mg cholesterol; 27 g sugars; 245 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 3 mg iron; 180 mg sodium; 202 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, 1 fat

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