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                   Eating Well's Chocolate Cheesecake

Recipe By     : <[email protected]>
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
 chocolate 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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