Recipe: Chocolate Truffle Cheesecake (using cottage cheese, food processor)

CHOCOLATE TRUFFLE CHEESECAKE

FOR THE CRUST:
1 cup chocolate wafer crumbs (about 20 chocolate wafers)
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon instant coffee (dissolved in 2 teaspoons hot water)
FOR THE FILLING:
24 ounces low-fat cottage cheese (3 cups)
1 1/2 cups low-fat cream cheese, cut into pieces
1 cup packed brown sugar
1/2 cup sugar
3/4 cup unsweetened cocoa
1/4 cup cornstarch
1 large egg
2 large egg whites
2 tablespoons instant coffee granules (dissolved in 2 tablespoons hot water)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 ounces bittersweet or semi-sweet chocolate
16 chocolate covered coffee beans (to garnish)

Preheat the oven to 325 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.

TO MAKE THE CRUST:
In a small bowl, combine crumbs, sugar, oil and coffee; blend with a fork or your fingertips. Press the mixture into the bottom of the prepared pan. Cover and set aside.

TO PREPARE THE FILLING AND BAKE:
In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the work bowl.

Add cream cheese, brown and white sugars, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.

Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2-inch up the side of the springform pan.

Bake for about 50 minutes, or until edges are set but the center still jiggles when the pan is tapped.

Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar, for 1 hour.

Transfer from the water bath to a wire rack and remove foil. Let cool to room temperature, about 2 hours.

Refrigerate, uncovered, until chilled, then cover with plastic wrap and refrigerate for up to 2 days.

TO SERVE:
Before serving, decorate the cake with chocolate covered coffee beans.

Makes 1 (9-inch) cheesecake, 16 servings
Source: Eating Well magazine, November/December, 1996
From: nancy/CA - 01-11-98