Chocolate Truffle Cheesecake

  • Active Time 30m
  • Total Time 5h 30m

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.

ingredients

  • For the 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 the Filling:
  • 24 ounces 1 percent 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)

directions

Preheat oven to 325 degrees 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.

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

FOR THE FILLING: Puree the cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add the cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add the 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.

Tip: Make Ahead: The cheesecake will keep, covered, in the refrigerator for up to 2 days.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10150

nutrition information per serving

222 calories; 7g total fat; 3g total saturated fat; 26mg cholesterol; 345mg sodium; 34g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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