Yield: 12 Servings
|6||Chocolate wafers; finely crushed|
|1½ cup||Light process cream cheese product|
|1 cup||1% low-fat cottage cheese|
|2 tablespoons||Unsweetened cocoa|
|¼ cup||All-purpose flour|
|1 teaspoon||Vanilla extract|
|2 tablespoons||Semi-sweet chocolate mini-morsels|
|Chocolate curls (optional)|
Sprinkle cocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add crem 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 65-70 minutes or until cheesecake is set. 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).
To make chocolate curls, melt 3 squares semi-sweet 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 freezer.
NOTE: You can substitute an 8-inch pan for this cheesecake recipe, if desired. The large cheesecake will require only 45-50 minutes baking time.
CHOCOLATE-MINT CHEESECAKE: Substitute ¼ cup creme de menthe for amaretto. Yield: 12 servings (about 197 calories per serving).
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .