4 oz chocolate wafers
1 cup grape-nuts cereal
2 tbsp unsweetened cocoa powder
2 tbsp sugar
3 tbsp vegetable oil, preferably canola oi, l
A Recipe for
Eating Well's Chocolate Cheesecake (2 Of 2)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This Recipe for Eating Well's Chocolate Cheesecake (2 Of 2) is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Eating Well's Chocolate Cheesecake (2 Of 2) from the recipe cookbook of Recipes-to-go (Dessert)
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| Henry David Thoreau |
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Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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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 cocktail 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.
266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg
cholesterol. Source: Eating Well Magazine - May/June, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Serves: 16
Eating Well's Chocolate Cheesecake (2 Of 2) Recipe brought to you by Recipes To-Go