I have made this recipe as written many, many times and it always receives rave reviews. It is dense, chocolately and not overly sweet. I tried a variation tonight that was outstanding! Instead of the coffee, I added the grated zest of one orange to the wafers for the crust. In the cake, I substituted the finely grated zest of two oranges for the coffee. After the cheesecake cooled, I glazed the top with 2 tbsps. of orange marmalade melted with 2 tbsp. of Cointreau (the inspiration coming from the recipe for marmalade glazed orange cheesecake which appeared in the same article that the chocolate truffle cheesecake was published in many years ago and is also festured on the website.)
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.
8 Reviews for Chocolate Truffle Cheesecake
This is absolutely wonderful! I made this like the recipe said except I couldn't find bitter chocolate in this area, so I used 2 T. of melted semi sweet chocolate chips in it's place. My husband and I are diabetic so I used Wheylow. We love it, and will make it again!
This cheesecake is sooo delicious! I used Splenda sugar and Splenda brown sugar in the place of the real thing and it was still the best chocolate cheesecake I've ever had. It is really rich, so a small piece is all you need. All of my friends raved about this and want the recipe.
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!)
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!
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)