Kathy smith's rich chocolate cheesecake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Reduced-calorie margarine |
| 6 | Chocolate wafers; crush; or | |
| ⅓ | cup | Chocolate Teddy Grahams; crushed |
| 16 | ounces | Light cream cheese |
| 1 | cup | Sugar |
| 1½ | cup | Low-fat cottage cheese |
| ½ | cup | Unsweetened cocoa powder |
| ¼ | cup | All-purpose flour |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Almond extract |
| ¼ | teaspoon | Salt |
| ½ | cup | Liquid egg substitute; or |
| 2 | Eggs | |
| Fresh berries; garnish; opt | ||
Directions
Preheat oven to 300~. Grease the bottom of an 8-1/2x11 springform pan with margarine. Sprinkle chocolate wafer crumbs into the pan. Set aside. In processor add cream cheese, sugar, cottage cheese, cocoa, flour, extracts and salt; process until smooth. Add egg substitute and process just until blended. Slowly pour mixture over crumbs in pan. Place a small pan of boiling water in the corner of the oven (this helps prevent the cheesecake from cracking on the top). Bake for 65-75 minutes or until cheesecake is set. Cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cake to a serving platter. Garnish with berries, if desired.
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