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Chocolate Truffle Cheesecake

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

Your rating: None Average: 4.3 (45 votes)

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...
Chocolate Truffle Cheesecake Recipe

Makes: 16 servings

Active Time:

Total Time:

Ingredients

Crust

  • 1 cup chocolate wafer crumbs, (about 20 wafers)
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon instant coffee granules, dissolved in 2 teaspoons hot water

Filling

  • 24 ounces 1% cottage cheese, (3 cups)
  • 12 ounces reduced-fat cream cheese, (1 1/2 cups), cut into pieces
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1 large egg
  • 2 large egg whites
  • 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 ounces bittersweet (not unsweetened) chocolate, melted
  • 16 chocolate-covered coffee beans, (optional)

Preparation

  1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
  2. To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
  3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
  4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
  5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
  6. Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.

Tips & Notes

  • Make Ahead Tip: The cheesecake will keep, covered, in the refrigerator for up to 2 days.

Nutrition

Per serving: 228 calories; 8 g fat (4 g sat, 2 g mono); 27 mg cholesterol; 33 g carbohydrates; 10 g protein; 2 g fiber; 310 mg sodium; 209 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate, 1 lean meat, 1 1/2 fat

Nutrition Note: Original Cheesecake 420 calories, 29 grams total fat EW Chocolate Truffle Cheesecake 228 calories, 8 grams total fat


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