Chocolate Truffle Cheesecake

Chocolate Truffle Cheesecake

9 Reviews
From: EatingWell Magazine, November/December 1996

Sometimes we even stun ourselves. This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice, making it one of our all-time best successes. We replaced the full-fat cream cheese in the original with pureed cottage cheese and reduced-fat cream cheese. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.

Ingredients 16 servings

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Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup chocolate wafer crumbs, (about 20 wafers)
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon instant coffee granules, dissolved in 2 teaspoons hot water
  • 24 ounces 1% cottage cheese, (3 cups)
  • 12 ounces reduced-fat cream cheese, (1½ cups), cut into pieces
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • 1 large egg
  • 2 large egg whites
  • 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 ounces bittersweet (not unsweetened) chocolate, melted
  • 16 chocolate-covered coffee beans, (optional)


  • Active

  • Ready In

  1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
  2. To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
  3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
  4. Place the cheesecake in a roasting pan and pour in enough boiling water to come ½ inch up the side of the springform pan.
  5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
  6. Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.
  • Make Ahead Tip: The cheesecake will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Per serving: 223 calories; 7 g fat(3 g sat); 2 g fiber; 34 g carbohydrates; 9 g protein; 12 mcg folate; 25 mg cholesterol; 26 g sugars; 152 IU vitamin A; 0 mg vitamin C; 77 mg calcium; 1 mg iron; 322 mg sodium; 197 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate, 1 lean meat, 1½ fat

Reviews 9

December 08, 2014
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By: EatingWell User
Love the original but a great alternative is Grand Marnier in place of coffee. Also, 2 t orange zest in the mix. Also suggest making about 1 1/2 x crust amount for either recipe.
December 08, 2013
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By: jupett
Rich and luscious guilt-free indulgence I have made this recipe as written many, many times and it always receives rave reviews. It is dense, chocolately and not overly sweet. I tried a variation tonight that was outstanding! Instead of the coffee, I added the grated zest of one orange to the wafers for the crust. In the cake, I substituted the finely grated zest of two oranges for the coffee. After the cheesecake cooled, I glazed the top with 2 tbsps. of orange marmalade melted with 2 tbsp. of Cointreau (the inspiration coming from the recipe for marmalade glazed orange cheesecake which appeared in the same article that the chocolate truffle cheesecake was published in many years ago and is also festured on the website.)
February 05, 2013
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Wow! This is absolutely wonderful! I made this like the recipe said except I couldn't find bitter chocolate in this area, so I used 2 T. of melted semi sweet chocolate chips in it's place. My husband and I are diabetic so I used Wheylow. We love it, and will make it again! Pros: Great taste, easy to make
January 29, 2013
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By: EatingWell User
This cheesecake is sooo delicious! I used Splenda sugar and Splenda brown sugar in the place of the real thing and it was still the best chocolate cheesecake I've ever had. It is really rich, so a small piece is all you need. All of my friends raved about this and want the recipe. Pros: Easy, using healthier ingredients Cons: Umm, nothing!
December 02, 2012
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By: EatingWell User
Intense and Rich Life By Chocolate This was relatively easy to make as cheesecakes go, and the consistency was just perfectly cheesecake. I was tempted to cut the sugar, but instead used the recommended amount, with the slight variation of not packing the brown sugar as I measured it. Otherwise, I followed the recipe exactly. I generally cut the sugar in half with all my other recipes, and it tastes just fine, but in this case, I think you need the sugar to balance the intensity of the chocolate. guests really thought 1/16 of the pie was a puny serving, until they actually dug in. It is so rich that you can assure them they will be satisfied with that amount (and if they aren't, they can always have another slice!) Pros: No one would ever know this was made with cottage cheese!, Cons: It's so intense, it needs a little non-fat whipped cream as a topper
October 02, 2011
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By: shawneegirl
Tastes Like You're Splurging! I've made this several times. I use Splenda, Splenda Brown Sugar Blend, instant espresso powder dissolved in the required amount of water per the recipe, and Egg Beaters. The result is a smooth, creamy, rich yet surprisingly light cheese cake! It satisfies my PMS chocolate cravings, hubby's cravings for chocolate cheese cake but totally fits into our healthy life style! It's so very, very good - you'll feel like you're splurging on the real, high-calorie thing!! No guilt whatsoever! Pros: Easy, Rich Tasting, Smooth & Decadent! Cons: None!
March 12, 2010
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By: EatingWell User
I made this exactly like the recipe, it turned out looking beautiful. ( I did however put it in a pan of hot water doubleing the tin foil around the cheesecake pan, and baked it that way. Everyone's tastes is different, our daughter loved it, however my husband and I did not care for it much! It was good, but I will probably not make it again! I have made some with less fat than this one, that we liked much better. Ellie Krieger has one that we really like and I probably will make that one again and again!
January 30, 2010
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By: EatingWell User
I have made this cheesecake for years now and have had rave reviews every time I've made it. It is incredibly smooth, rich and it more than satisfies even the most die-hard chocoholic (my husband). And, you can enjoy it without a guilty conscience!
December 10, 2009
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By: rslubguban
I made this a few weeks ago for a dinner party and have already been requested to make it again! Very rich and creamy, but less than 1/2 the fat of traditional recipes. I could not find chocolate wafer cookies so I substituted chocolate graham one seemed to mind!
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