Recipe Image

Chocolate Cheesecake

  • 35 m
  • 1 h 35 m
EatingWell Test Kitchen
“The chocolate flavor in this rich and glossy cheesecake is deepened by the addition of coffee.”


    • 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


  • 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.
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