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
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 1993