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Cocoa Cheesecake Recipe
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Light vegetable oil cooking spray||1|
|Dried apple chunks||1⁄2 Cup (8 tbs) (About 2 Ounces)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Boiling water||10 Tablespoon|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||3⁄4 Cup (12 tbs) (Dutch Processed)|
|Yogurt cheese||1 3⁄4 Cup (28 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Fat free liquid egg substitute||6 Tablespoon|
|Vanilla extract||1⁄2 Tablespoon|
Calories 201 Calories from Fat 51
% Daily Value*
Total Fat 6 g9%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol 11.7 mg
Sodium 103.7 mg4.3%
Total Carbohydrates 37 g12.5%
Dietary Fiber 6 g24.1%
Sugars 19.2 g
Protein 9 g18.5%
Vitamin A 2% Vitamin C 0.65%
Calcium 2.6% Iron 14.9%
*Based on a 2000 Calorie diet
To make the crust, beat the corn syrup and sugar with an electric mixer until the sugar is dissolved and the mixture is slightly frothy.
Beat in the egg substitute.
Add the flour and cocoa powder.
Mix well with a wooden spoon.
Spray a 9 inch springform pan once lightly with vegetable oil spray and evenly distribute the oil around the inside surface of the pan with your fingers.
Scrape the batter (which will be very thick) evenly into the pan with a spatula.
Bake for 10 minutes and remove from the oven.
Lower the oven temperature to 350 degrees.
For the filling, bring the dried apple and cold water to a boil in a small saucepan.
Cover, lower the heat, and simmer for 20 minutes.
Transfer to a food processor or blender and puree while slowly adding 6 tablespoons of the boiling water.
Place 6 tablespoons of the puree into a bowl (discard any left over).
Add the corn syrup and cocoa powder.
Continue to mix while adding the remaining 4 tablespoons boiling water.
The mixture should be smooth and glossy, resembling melted chocolate.
Set it aside.
In another bowl, combine the yogurt cheese and the sugar.
Using an electric mixer, beat at medium speed until well blended.
Add the liquid egg substitute, 2 tablespoons at a time, beating well after each addition.
Scrape in the chocolate mixture and add the vanilla extract.
Blend well with a spatula.
Pour into the crust.
Bake for 45 minutes, until firm.
Remove from the oven and place on a rack.
Run a dinner knife around the sides of the pan to loosen the cake.
Cool for 30 to 40 minutes in the pan, then remove the sides and chill in the refrigerator for at least 2 hours before serving.