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Chocolate Truffle Cheesecake

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  5 Hours 30 Minutes
  16 servings
Sometimes we even stun ourselves. This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice, making it one of our all-time best successes. We replaced the full-fat cream cheese in the original with pureed cottage cheese and reduced-fat cream cheese. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.

Make Ahead Tip: The cheesecake will keep, covered, in the refrigerator for up to 2 days.
For Crust:
1 cup  chocolate wafer crumbs (about 20 wafers)
1 tablespoon  brown sugar
1 tablespoon  canola oil
1 teaspoon  instant coffee granules dissolved in 2 teaspoons hot water
For Filling:
24 ounces  1% cottage cheese (3 cups)
12 ounces  reduced-fat cream cheese (1 1/2 cups), cut into pieces
1 cup  packed brown sugar
1/2 cup  granulated sugar
3/4 cup  unsweetened cocoa powder
1/4 cup  cornstarch
1   large egg
2   large egg whites
2 tablespoons  instant coffee granules dissolved in 2 tablespoons hot water
2 teaspoons  vanilla extract
1/4 teaspoon  salt
2 ounces  bittersweet (not unsweetened) chocolate, melted
16   chocolate-covered coffee beans (optional)
Chocolate Truffle Cheesecake Recipe at
Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.

To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.

To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.

Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.

Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.

Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
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Nutrition Facts per Serving
Yield:   16 servings
Calories: 222
Fat. Total: 7g
Protein: 9g
Carbohydrates, Total: 34g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 26mg
Sodium: 345mg
% Cal. from Fat: 28%
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