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
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 1993