| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Dujour01 | 1 | servings | |
INGREDIENTS
| 4 | oz | Chocolate wafers; (18 wafers) |
| 1 | c | Graham cracker crumbs |
| 2 | tb | Unsweetened cocoa powder |
| 2 | tb | Sugar |
| 3 | tb | Vegetable oil; preferably canola |
| ; oil | ||
| 2 | oz | Unsweetened chocolate |
| 2 | tb | Instant coffee powder |
| 2 | 16 ounce con nonfat cottage cheese; (4 cups) | |
| 1 | cup sugar | |
| 1 | large egg | |
| 2 | large egg whites | |
| 1 | cup lowfat sour cream | |
| 2 | tablespoons cornstarch |
INSTRUCTIONS
FILLING ~- 1 8 ounce pack lowfat cream cheese -- at room temperature 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract To make crust: Preheat oven to 325 degrees. Coat a 9inch springform pan with nonstick cooking spray. Place chocolate wafers, graham cracker crumbs, cocoa and sugar in a food processor; using an on/off motion, process to fine crumbs. Add oil and 3 tablespoons water; process until the crumbs are moistened. Press the crumbs into the bottom and about 1-inch up the side of the prepared pan. Set aside. To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly. Dissolve instant coffee in 1 tablespoon boiling water and set aside. Place cottage cheese in a strainer lined with a double thickness of cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage cheese. Put the pressed cottagecheese in a food processor and blend until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla, the melted chocolate and the dissolved coffee; process until smooth. Pour into the crustlined pan. Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center. Run a knife around the pan to loosen edge. Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days. Remove the side. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice. Yield: 16 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9274 - JANE KIRBY Converted by MM_Buster v2.0l.
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