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.

Makes 16 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 5 1/2 hours

EASE OF PREPARATION: Moderate

Crust
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

Filling
24 ounces 1% cottage cheese (3 cups)
12 ounces reduced-fat cream cheese (1 1/2 cups), cut into pieces
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1 large egg
2 large egg whites
2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
2 teaspoons vanilla extract
1/4 teaspoon salt
2 ounces bittersweet (not unsweetened) chocolate, melted
16 chocolate-covered coffee beans (optional)

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 1/2 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.

NUTRITION INFORMATION: Per serving: 228 calories; 8 g fat (4 g sat, 2 g mono); 27 mg cholesterol; 33 g carbohydrate; 10 g protein; 2 g fiber; 310 mg sodium.


Recipe rx

Original Cheesecake:

420 calories; 29 grams total fat;

EW Chocolate Truffle Cheesecake:

228 calories; 8 grams total fat

MAKE AHEAD TIP: The cheesecake will keep, covered, in the refrigerator for up to 2 days.

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Absolutely the best chocolate cheesecake. Rich and dark, smooth and creamy, and wonderfully light.

judith

I have made other 'light' cheesecakes before, but this one is the best! I used Cabot no fat cottage cheese and it still came out unbelievably rich and creamy.

pamela, ashford, ct

I thought this was very good but could have been better. It was VERY rich. It is good that the recipe makes 16 servings b/c anything larger would have been too much. I didn't like that the crust was soggy...seemed like it should have been baked first. I probably would not make this again b/c I think the chocolate on chocolate was just too strong, I find myself leaning more towards putting a chocolate crust with other flavors, but that might be more my opinion.

Anonymous, Westland, MI

This was incredible--the people I made it for loved it and could not believe it was low fat and my daughter said it was competition for the best cheesecake in town. It is intense chocolate--don't make it if you don't love chocolate. I might find a way to use decaf coffee as well--I think the caffeine level is high. But if you love chocolate, it is the best!

Ellen, Portland, MA

Wow! easy to make and fabulous.

Chantal, St-Lazare, QC

Oh MY GOSH!!! This is unbelievable - literally no one believed it was low fat! OK it is a bit of work what with blending the cottage cheese and refrigerating overnight and all but SO worth it! I used Ghiradelli chocolates -yummm!!!

Cathy, Albany, NY