6 ea Chocolate wafers, finely
-crushed
1 1/2 c Light process cream cheese
1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c Plus 2 tbl unsweetened cocoa
1/4 c All-purpose flour
1/4 c Amaretto
1 ts Vanilla extract
1/4 ts Salt
1 ea Egg
2 tb Semisweet choc. mini-morsels
Chocolate curls (optional)
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan.
Set aside. Position knife blade in food processor bowl; add cream
cheese and next 7 ingredients, processing until smooth. Add egg and
process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65
to 70 minutes or until cheesecake is set. Let cool in pan on wire
rack. Cover and chill at least 8 hours. Remove sides of pan, and
transfer cheesecake to a serving platter. Garnish with chocolate
curls, if desired. Yield: 12 servings (about 200 calories per
serving).
You can substitute an 8-inch pan for this cheesecake recipe, if
desired. The larger cheesecake will require only 45 to 50 minutes
baking time.
Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol 36, iron 0.8,
sodium 293, calcium 59.
Chocolate-mint cheesecake; Substitute 1/4 cup creme de menthe for
amaretto. Yeild 12 servings (about 197 calories per serving.
Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol 36, iron 0.8,
sodium 289, calcium 58.
To make chocolate curls, melt 3 squares semisweet chocolate. Pour the
melted chocolate onto wax paper and spread to a 3-inch-wide strip. Let
stand until cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate. Store chocolate curls in
the freezer.
Light & Easy Cooking Collection, 1990 Oxmoor House, Inc.
Yields
12 Servings