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Chocolate Cheesecake
Source: Eating Well



Rating:
Prep Time: 35 minutes
Cook Time: 95 minutes
Difficulty: Difficult

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Crust
2 tbsp  unsweetened cocoa powder
2 tbsp  sugar
3 tbsp  canola oil
3 tbsp  cold water

Filling
1 tbsp  boiling water
2 each  nonfat cottage cheese
0 cup  sugar
0 3/4 cup  unsweetened cocoa powder
2 tbsp  cornstarch
0.125 tsp  salt
1 tsp  vanilla extract
Directions
  1. Preheat oven to 325°F. Coat a 9-inch springform pan with nonstick cooking spray.
  2. To make crust: Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs. Add oil and water; process until the crumbs are moistened. Press the crumb mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
  3. To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly.
  4. Dissolve instant coffee in the 1 tbsp. boiling water and set aside. Place cottage cheese in a strainer lined with a double thickness of cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage cheese. Put the pressed cottage-cheese solids in a food processor and blend until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla, the melted chocolate and the dissolved coffee; process until smooth. Pour into the crust-lined pan. e until firm around the edge but still shiny and slightly soft in the center, about 1 hour. Run a knife around the pan to loosen edges. Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days. Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.

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