Eating Well’S Chocolate Cheesecake

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Servings: 16 Difficulty: Intermediate
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Rich, dense chocolate cheesecake with a subtle coffee kick and a lighter texture thanks to nonfat cottage cheese.
Eating Well's Chocolate Cheesecake (1 of 2 recipe image

This decadent chocolate cheesecake strikes the perfect balance between indulgence and lightness. By blending nonfat cottage cheese with cream cheese, the filling achieves a remarkably smooth texture without the heaviness of traditional recipes. Semisweet chocolate and instant coffee powder deepen the cocoa flavor, creating a sophisticated, dessert-shop quality treat. The addition of cornstarch ensures a stable, sliceable crumb that holds up beautifully. Ideal for dinner parties or special celebrations, this cake delivers intense chocolate satisfaction with every bite. It’s a show-stopping centerpiece that feels luxurious yet is approachable enough for home bakers. Serve it slightly chilled for the best texture and flavor.

Eating Well's Chocolate Cheesecake (1 of 2 recipe image
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Eating Well’S Chocolate Cheesecake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 302.2

Description

This decadent chocolate cheesecake strikes the perfect balance between indulgence and lightness. By blending nonfat cottage cheese with cream cheese, the filling achieves a remarkably smooth texture without the heaviness of traditional recipes. Semisweet chocolate and instant coffee powder deepen the cocoa flavor, creating a sophisticated, dessert-shop quality treat. The addition of cornstarch ensures a stable, sliceable crumb that holds up beautifully. Ideal for dinner parties or special celebrations, this cake delivers intense chocolate satisfaction with every bite. It&# 226;ÂÂs a show-stopping centerpiece that feels luxurious yet is approachable enough for home bakers. Serve it slightly chilled for the best texture and flavor.

Ingredients

Directions

  1. Preheat your oven to 325ðF (165ðC) and prepare a 9-inch springform pan by greasing the bottom and sides.
  2. Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
  3. In a food processor or blender, blend the nonfat cottage cheese until completely smooth and creamy, with no lumps remaining.
  4. In a large mixing bowl, beat the cream cheese and sugar together until light and fluffy, scraping down the sides as needed.
  5. Add the blended cottage cheese, large egg, and egg whites to the cream cheese mixture and beat on low speed until just combined.
  6. Stir in the melted chocolate, instant coffee powder, unsweetened cocoa powder, cornstarch, salt, and pure vanilla extract until uniform.
  7. Pour the batter into the prepared springform pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for one hour to prevent cracking.
  10. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 302.2kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 9.0g45%
Cholesterol 0.0mg0%
Sodium 12.1mg1%
Total Carbohydrate 37.0g13%
Dietary Fiber 5.5g22%
Sugars 30.5g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cheesecake, dessert, coffee, cottage cheese, cream cheese, baking, chocolate cake, indulgent, easy dessert, party food, chocolate lovers, low fat option, smooth texture, coffee flavor, semisweet chocolate, vanilla extract, cornstarch, egg whites, chocolate dessert
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