6 ea Chocolate wafers, finely
-crushed
1 1/2 c Light process cream cheese
1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c Plus 2 tbl unsweetened cocoa
1/4 c All-purpose flour
1/4 c Amaretto
1 ts Vanilla extract
1/4 ts Salt
1 ea Egg
2 tb Semisweet choc. mini-morsels
Chocolate curls (optional)
Sprinkle chocolate wafer crumbs in bottom of a 7-inch
springform pan. Set aside. Position knife blade in
food processor bowl; add cream cheese and next 7
ingredients, processing until smooth. Add egg and
process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300
degrees for 65 to 70 minutes or until cheesecake is
set. Let cool in pan on wire rack. Cover and chill
at least 8 hours. Remove sides of pan, and transfer
cheesecake to a serving platter. Garnish with
chocolate curls, if desired. Yield: 12 servings
(about 200 calories per serving).
You can substitute an 8-inch pan for this cheesecake
recipe, if desired. The larger cheesecake will require
only 45 to 50 minutes baking time.
Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol
36, iron 0.8, sodium 293, calcium 59.
Chocolate-mint cheesecake; Substitute 1/4 cup creme de
menthe for amaretto. Yeild 12 servings (about 197
calories per serving.
Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol
36, iron 0.8, sodium 289, calcium 58.
To make chocolate curls, melt 3 squares semisweet
chocolate. Pour the melted chocolate onto wax paper
and spread to a 3-inch-wide strip. Let stand until
cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate. Store
chocolate curls in the freezer.
Light & Easy Cooking Collection, 1990 Oxmoor House,
Inc.
