From EatingWell: May/June 1993
The chocolate flavor in this rich and glossy cheesecake is deepened by the addition of coffee.
- 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
- 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
- 1 1/2 cups sugar
- 1 large egg
- 2 large egg whites
- 1 cup low-fat sour cream
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 325°F. 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per serving: 252 calories; 10 g fat (4 g sat, 3 g mono); 27 mg cholesterol; 39 g carbohydrates; 5 g protein; 3 g fiber; 164 mg sodium; 189 mg potassium.
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 other carbohydrate, 1 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 1993