Tweet
Ingredients:
4 ounces chocolate wafers
1 cup Grape-Nuts cereal
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3 tablespoons veg oil
3 tablespoons water
2 ounces semisweet chocolate
2 tablespoons instant coffee powder
1 tablespoon boiling water
2 (16 ounce) containers nonfat cottage cheese
1 (8 ounce) package low-fat cream cheese, at room temperature
1 1/2 cups sugar
1 large egg
2 large egg whites
1 cup low-fat sour cream
3/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray.
To make crust:
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 water; process until the crumbs are moistened. Press the crumb mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
To make filling:
Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly.
Dissolve instant coffee in the 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 the 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 until firm around the edge but still shiny and slightly soft in the center, about 1 hour.
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.
4 ounces chocolate wafers
1 cup Grape-Nuts cereal
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3 tablespoons veg oil
3 tablespoons water
2 ounces semisweet chocolate
2 tablespoons instant coffee powder
1 tablespoon boiling water
2 (16 ounce) containers nonfat cottage cheese
1 (8 ounce) package low-fat cream cheese, at room temperature
1 1/2 cups sugar
1 large egg
2 large egg whites
1 cup low-fat sour cream
3/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray.
To make crust:
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 water; process until the crumbs are moistened. Press the crumb mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
To make filling:
Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly.
Dissolve instant coffee in the 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 the 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 until firm around the edge but still shiny and slightly soft in the center, about 1 hour.
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.
Comment