Mocha cheesecake - low fat

Yield: 1 Servings

Measure Ingredient
1 carton (16-oz) low-fat; small-curd cottage cheese
1 pack (8-oz) LF (Neufchatel) cream cheese; softened
1¼ cup Granulated sugar
1 tablespoon Vanilla
2 teaspoons Espresso powder OR instant coffee
¼ teaspoon Salt
3 larges Eggs; room temperature
6 tablespoons Cocoa powder

>From BON APPETIT Magazine, January, 1995 First, line the bottom of an 8" spring form pan with parchment paper and spray the sides with PAM. Place oven rack in lower ⅓ of the oven and heat to 350°.

In a food processor or blender, process the cottage cheese for 3 minutes or until smooth. Add the cream cheese and blend well. Add 1 cup of the sugar, all the vanilla, the espresso powder (or instant coffee), and the salt.

Blend. Now add the 3 eggs and process until *just* smooth. Remove 2 cups of the mixture from the processor. To the 2 cups, add the 6 T cocoa and remaining sugar. Blend together well. Pour 1¾ of this cocoa mixture into the pan. Pour the coffee batter remaining in the processor into the center of the cocoa mixture in the pan. Then, pour the rest of the cocoa batter into the center of the coffee batter. (Still with me?) With a knife, make swirling motions to "marbleize" the batter. Place the spring form pan into a 9x13 baking pan and pour water to half-way up the spring form pan. Bake until edges begin to brown and the center is *just* beginning to set - about 50 minutes. Remove and place the spring form pan onto a cooling rack.

Cool completely, then cover with refrigerate for at least 6 hours (it's better to make it 24 hours ahead).

When ready to serve, loosen cake from pan by gently running around the edge with a knife. Invert onto plate; remove parchment paper. Then invert again onto serving (so that the pretty side is up).


183 calories, 6 grams fat,

36 mg's cholesterol.

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Feb 11, 1998

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