Eating Well’s Chocolate Cheesecake (2 Of 2)

To make crust: Preheat oven to 325 degrees. 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 till the 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, sour cream, 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. Serves 16.

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.