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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996


Recipe Summary

5 hrs 30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.


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

Nutrition Facts

223 calories; protein 9.1g; carbohydrates 33.7g; dietary fiber 2g; sugars 25.8g; fat 7g; saturated fat 3.3g; cholesterol 24.8mg; vitamin a iu 151.7IU; folate 12.2mcg; calcium 77.4mg; iron 0.9mg; magnesium 27.6mg; potassium 197.1mg; sodium 321.5mg.

Reviews (5)

Read More Reviews
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Pros: Easy using healthier ingredients Cons: Umm nothing! Read More
Rating: 5 stars
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 one seemed to mind! Read More
Rating: 5 stars
Rich and luscious guilt-free indulgence 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.) Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Tastes Like You're Splurging! 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! Pros: Easy Rich Tasting Smooth & Decadent! Cons: None! Read More
Rating: 5 stars
Wow! 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! Pros: Great taste easy to make Read More
Rating: 5 stars
Intense and Rich Life By Chocolate 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. 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!) Pros: No one would ever know this was made with cottage cheese! Cons: It's so intense it needs a little non-fat whipped cream as a topper Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Love the original but a great alternative is Grand Marnier in place of coffee. Also 2 t orange zest in the mix. Also suggest making about 1 1/2 x crust amount for either recipe. Read More