Eating Well's Chocolate Cheesecake

Instructions

To make crust:
Preheat oven to 325°F. 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 until 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, sourcream, 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.

Author's 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.

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