This was relatively easy to make as cheesecakes go, and the consistency was just perfectly "cheesecake". I was tempted to cut the sugar, but instead used the recommended amount, with the slight variation of not packing the brown sugar as I measured it. Otherwise, I followed the recipe exactly. I generally cut the sugar in half with all my other recipes, and it tastes just fine, but in this case, I think you need the sugar to balance the intensity of the chocolate. Also.....my guests really thought 1/16 of the pie was a puny serving, until they actually dug in. It is so rich that you can assure them they will be satisfied with that amount (and if they aren't, they can always have another slice!)
Chocolate Truffle Cheesecake
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.
10 Reviews for Chocolate Truffle Cheesecake
I've made this several times. I use Splenda, Splenda Brown Sugar Blend, instant espresso powder dissolved in the required amount of water per the recipe, and Egg Beaters. The result is a smooth, creamy, rich yet surprisingly light cheese cake! It satisfies my PMS chocolate cravings, hubby's cravings for chocolate cheese cake but totally fits into our healthy life style! It's so very, very good - you'll feel like you're splurging on the real, high-calorie thing!! No guilt whatsoever!
I made this exactly like the recipe, it turned out looking beautiful. ( I did however put it in a pan of hot water doubleing the tin foil around the cheesecake pan, and baked it that way. Everyone's tastes is different, our daughter loved it, however my husband and I did not care for it much! It was good, but I will probably not make it again! I have made some with less fat than this one, that we liked much better. Ellie Krieger has one that we really like and I probably will make that one again and again!
I have made this cheesecake for years now and have had rave reviews every time I've made it. It is incredibly smooth, rich and it more than satisfies even the most die-hard chocoholic (my husband). And, you can enjoy it without a guilty conscience!
I made this a few weeks ago for a dinner party and have already been requested to make it again! Very rich and creamy, but less than 1/2 the fat of traditional recipes. I could not find chocolate wafer cookies so I substituted chocolate graham crackers...no one seemed to mind!