LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE
By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.
Provided by Food Network Kitchen
Categories dessert
Time 13h15m
Yield 12 servings
Number Of Ingredients 16
Steps:
- 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
- 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
- 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
- 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
- 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.
LIGHT CHEESECAKE
Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. -Diane Roth, Adams, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 310mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
LIGHT CHOCOLATE CHEESECAKE
This was published in Light and Tasty this month. I tried it using half Splenda and half sugar and adding strawberries to garnish. It is very good! Perfect for the chocolate lover!
Provided by PaulaG
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 325°F.
- Prepare a 9-in springform pan by spraying with non-stick cooking spray.
- Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
- In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
- Process by pulsing several times until mixture is smooth.
- Add egg substitute and pulse until blended.
- Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
- Bake for 25 to 30 minutes or until almost set.
- Cool on wire rack for 10 minutes.
- Carefully run knife around edge of pan to loosen and remove sides of pan.
- When cool, slide cake onto serving dish.
- Microwave the strawberry preserves just until liquid.
- Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
- Cooking time does not include cooling period.
- It is actual cooking time.
Nutrition Facts : Calories 258.6, Fat 13.2, SaturatedFat 7.5, Cholesterol 33.9, Sodium 232.8, Carbohydrate 30.2, Fiber 1.8, Sugar 22.7, Protein 8.3
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