This decadent chocolate cheesecake is a sophisticated dessert that balances intense chocolate flavor with a uniquely textured crust. The base combines chocolate wafers and Grape-Nuts cereal for a satisfying crunch, while the filling features pressed cottage cheese for a lighter yet creamy consistency. Infused with instant coffee to deepen the cocoa notes, this cake bakes to a perfect set&# 226;ÂÂfirm around the edges but slightly soft in the center. It requires several hours of chilling to fully develop its flavor and texture, making it an ideal make-ahead dessert for dinner parties or special celebrations. Serve slices with a dusting of cocoa powder for an elegant finish.
Eating Well’S Chocolate Cheesecake (2 Of 2
Description
This decadent chocolate cheesecake is a sophisticated dessert that balances intense chocolate flavor with a uniquely textured crust. The base combines chocolate wafers and Grape-Nuts cereal for a satisfying crunch, while the filling features pressed cottage cheese for a lighter yet creamy consistency. Infused with instant coffee to deepen the cocoa notes, this cake bakes to a perfect set&# 226;ÂÂfirm around the edges but slightly soft in the center. It requires several hours of chilling to fully develop its flavor and texture, making it an ideal make-ahead dessert for dinner parties or special celebrations. Serve slices with a dusting of cocoa powder for an elegant finish.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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Coat a 9-inch springform pan with nonstick cooking spray.
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Place chocolate wafers, Grape-Nuts cereal, 2 tablespoons cocoa powder, and 2 tablespoons sugar in a food processor.
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Pulse using an on/off motion until the mixture forms fine crumbs.
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Add 3 tablespoons vegetable oil (preferably canola) and 3 tablespoons water to the processor.
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Process until the crumbs are moistened and hold together when pressed.
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Press the crumb mixture firmly into the bottom and about 1-1/2 inches up the sides of the prepared pan.
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Set the crust aside while preparing the filling.
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Melt chocolate in the top of a double boiler over hot (not boiling) water, or in a microwave oven at medium (50%) power in 30-second intervals, stirring until smooth.
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Let the melted chocolate cool slightly.
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Dissolve instant coffee in 1 tablespoon boiling water and set aside.
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Place cottage cheese in a strainer lined with a double thickness of cheesecloth.
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Gather up the cheesecloth and squeeze out as much moisture as possible from the cottage cheese.
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Put the pressed cottage-cheese solids into a food processor and blend until completely smooth.
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Add cream cheese, sugar, egg, egg whites, sour cream, 2 tablespoons cocoa powder, cornstarch, salt, vanilla, the melted chocolate, and the dissolved coffee to the processor.
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Process the mixture until smooth and well combined.
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Pour the filling into the crust-lined pan.
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Bake for about 1 hour, or until the edges are firm but the center is still shiny and slightly soft.
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Run a knife around the edge of the pan to loosen the cheesecake.
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Let the cheesecake cool completely in the pan on a wire rack.
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Cover and refrigerate until well chilled, for at least 8 hours or up to 2 days.
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Release the sides of the springform pan before serving.
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Dip a sharp knife in hot water and wipe dry before cutting each slice for clean cuts.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 229.7kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 5.3g27%
- Cholesterol 0.0mg0%
- Sodium 60.0mg3%
- Total Carbohydrate 27.9g10%
- Dietary Fiber 5.8g24%
- Sugars 14.6g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
