Yield: 12 servings
Measure | Ingredient |
---|---|
6 \N | Chocolate wafers; finely crushed |
1½ cup | Cheese, cream; light process product |
1 cup | Sugar; |
1 cup | Cheese, cottage 1%; low-fat |
¼ cup | +2 tb unsweetened cocoa; |
200 xes | *calories |
6¾ x | *gm protein |
7⅞ x | *gm fat |
26⅛ x | *gm carbo |
¼ cup | Flour, all-purpose; |
¼ cup | Amaretto; |
1 teaspoon | Vanilla; |
¼ teaspoon | Salt; |
1 \N | Eggs; |
2 tablespoons | Semisweet choc mini morsels; |
\N x | Chocolate curls;*optional |
36 xes | *mg chol |
13/16 x | *mg iron |
293 xes | *mg sodium |
59 xes | *mg calcium |
PER SERVING
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^F 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
+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.
*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.
**Chocolate-Mint Cheesecake: Substitute ¼ c creme de menthe for amaretto. Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat, 27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium From Light & Easy Cooking Collection Formatted for MM:dianeE