Kathy Smith's Rich Chocolate Cheesecake
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Ingredients
1 tsp. | reduced calorie margarine | 6 | chocolate wafers, crushed or | 1/3 cup | crushed Teddy Grahams | 1 cup | sugar | 1-1/2 cup | low-fat cottage cheese | 1/2 cup | unsweetened cocoa powder | 1/4 cup | all-purpose flour | 1 lb. | cream cheese | 1/2 tsp. | almond extract | 2 tsp. | vanilla extract | 1/2 cup | liquid egg substitute or | 2 | eggs | 1/4 tsp. | salt | | Fresh berries (optional) |
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Instructions
Preheat oven to 300°F. Grease the bottom of an 8-1/2x11-inch springform pan with margarine. Sprinkle chocolate wafer crumbs into the pan. Set aside. In processor add cream cheese, sugar, cottage cheese, cocoa, flour, extracts and salt; process until smooth. Add egg substitute and process just until blended. Slowly pour mixture over crumbs in pan. Place a small pan of boiling water in the corner of the oven (this helps prevent the cheesecake from cracking on the top). Bake for 65-75 minutes or untilcheesecake is set. Cool in pan on wire rack. Cover and chill at least 8hours. Remove sides of pan and transfer cake to a serving platter. Garnish with berries, if desired.
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