| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 6 |
|
Chocolate wafers; finely crushed |
| 1 1/2 |
c |
Light process cream cheese product |
| 1 |
c |
Sugar |
| 1 |
c |
1% low-fat cottage cheese |
| 1/4 |
c |
Plus |
| 2 |
tb |
Unsweetened cocoa |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Amaretto |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
tb |
Semi-sweet chocolate mini-morsels |
|
|
Chocolate curls (optional) |
INSTRUCTIONS
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 1/4 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, http://www.erols.com/hosey.
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