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
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 1993