EATING WELL’S CHOCOLATE CHEESECAKE (2 Of 2)

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.

calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol. Source: Eating Well Magazine - May/June, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C and C.MINEAH Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008