Chocolate Truffle Cheesecake

From EatingWell: November/December 1996, The Essential EatingWell Cookbook (2004)

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.

READER'S COMMENT:

"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...

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7 Reviews for Chocolate Truffle Cheesecake

01/30/2010

Anonymous

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!

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12/10/2009

rslubguban

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!

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