*  Exported from  MasterCook Mac  *
 
                     Eating Well’s Chocolate Cheesecake
 
 Recipe By     : <arlenes@holly.ColoState.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FILLING:
    2      oz            Semisweet chocolate
    2      tb            Instant coffee powder
   32      oz.           nonfat cottage cheese (4 cups)
    8      oz            low-fat cream cheese; at room temp
    1 1/2  c             Sugar
    1                    Large egg
    2                    Large egg whites
    1      c             Low-fat sour cream
      3/4  c             Unsweetened cocoa powder
    2      tb            Cornstarch
      1/8  ts            Salt
    1      ts            Pure vanilla extract
                         CRUST:
    4      oz            Chocolate wafers
    1      c             Grape-Nuts cereal
    2      tb            Unsweetened cocoa powder
    2      tb            Sugar
    3      tb            Vegetable oil, preferably canola oil
 
   To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan
   with nonstick cooking spray. 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 3 Tbsp. water; process till the crumbs are
   moistened. Press the crumb mixture into the bottom and about 1-1/2 inches
   up the sides of the prepared pan. Set aside. To make filling: Melt
   chocoalte in top of a double boiler over hot, not boiling, water or in a
   microwave oven at medium (50%) power. Let cool slightly. Dissolve instant
   coffee in 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 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. Bake for about 1 hour, or until firm
   around the edge but still shiny and slightly soft in the center. 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. Serves 16.
 
   COMMENTS: This cheesecake recipe is a new version of a
   chocoholic’s dream. It contains less than a third of the fat of the
   original recipe. The careful balance of flavorings achieves a very rich
   tasting cake.
 
   266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol.
   Source: Eating Well Magazine - May/June, 1993
 
                    
 
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