6 Chocolate wafers; finely
-crushed
1 1/2 c Light process cream cheese
-product
1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c Plus
2 tb Unsweetened cocoa
1/4 c All-purpose flour
1/4 c Amaretto
1 ts Vanilla extract
1/4 ts Salt
1 Egg
2 tb Semi-sweet chocolate
-mini-morsels
Chocolate curls (optional)
Sprinkle cocolate wafer crumbs in bottom of a 7-inch springform pan. Set
aside. Position knife blade in food processor bowl; add crem cheese and
next 7 ingredients, processing until smooth. Add egg and process just until
blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65-70
minutes or until cheesecake is set. Remove sides of pan, and transfer
cheesecake to a serving platter. Garnish with chocolate curls, if desired.
Yield: 12 servings (about 200 calories per serving).
To make chocolate curls, melt 3 squares semi-sweet chocolate. Pour the
melted chocolate onto wax paper and spread to a 3-inch wide strip. Let
stand until cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate. Store chocolate curls in freezer.
NOTE: You can substitute an 8-inch pan for this cheesecake recipe, if
desired. The large cheesecake will require only 45-50 minutes baking time.
CHOCOLATE-MINT CHEESECAKE: Substitute 1/4 cup creme de menthe for
amaretto. Yield: 12 servings (about 197 calories per serving).
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings