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Chocolate Cheesecake Recipe
|Chocolate wafers||24 , finely crushed|
|Non fat cottage cheese||1 Cup (16 tbs)|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Light cream cheese||12 Ounce, softened (Neufchatel)|
|Granulated sugar||1 Cup (16 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Powdered sugar||3⁄4 Cup (12 tbs)|
|Non fat sour cream||3⁄4 Cup (12 tbs)|
|Lavender flowers||1 Teaspoon (For Garnish)|
Calories 1273 Calories from Fat 226
% Daily Value*
Total Fat 28 g43.2%
Saturated Fat 7.6 g38.1%
Trans Fat 0 g
Cholesterol 30.7 mg
Sodium 1760.2 mg73.3%
Total Carbohydrates 227 g75.6%
Dietary Fiber 16.8 g67.3%
Sugars 124.7 g
Protein 41 g81.6%
Vitamin A 10.9% Vitamin C 0.25%
Calcium 36.8% Iron 32.3%
*Based on a 2000 Calorie diet
Press onto bottom of 8-inch springform pan; set aside.
In electric blender container or food processor, blend cottage cheese and Egg Beaters until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth.
Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth.
Pour batter into prepared crust.
Bake at 300°F for 60 to 65 minutes or until puffed and set.
Cool in pan on wire rack 15 minutes.
Carefully run metal spatula around edge of cheesecake to loosen.
Cover; chill at least 4 hours.
In small bowl, combine powdered sugar and sour cream.
Serve with cheesecake.
Garnish with lavender.