Name: Eating Well's Chocolate Cheesecake (2 of 2)
Ingredients: -Dorothy Cross TMPJ72B CRUST:; 4 oz Chocolate wafers; 1 c Grape-Nuts cereal; 2 tb Unsweetened cocoa powder; 2 tb Sugar; 3 tb Vegetable oil, preferably canola oil

It is a very common supposition that it is an easy thing to be a Christian. And if to be a Christian were nothing more than going to a place of worship, indulging in pious emotions, subscribing to religious institutions, and professing certain religious opinions – the supposition would be correct – for nothing is more easy than all this! But if the spirit of true piety is poverty of spirit, humility, self-abasement, forgiveness of insults, patience under provocation, penitence, meekness, purity, peaceableness, thirsting after righteousness – then must it be obvious to everyone who knows his own heart, that to be a true Christian is the most difficult thing in the world!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Desserts, Cakes	16	Servings

INGREDIENTS

		-Dorothy Cross TMPJ72B CRUST:
4	oz	Chocolate wafers
1	c	Grape-Nuts cereal
2	tb	Unsweetened cocoa powder
2	tb	Sugar
3	tb	Vegetable oil, preferably canola oil

INSTRUCTIONS

To make crust: Preheat oven to 325 degrees. Coat a
9-inch springform pan with nonstick cooking spray.
Place chocolate wafers, Grape-Nuts, cocoa and sugar in
a food processor; using an on/off motion, process
until you have fine crumbs. Add oil and 3 Tbsp. water;
process till the crumbs are moistened. Press the crumb
mixture into the bottom and about 1-1/2 inches up the
sides of the prepared pan. Set aside. To make filling:
Melt chocoalte in top of a double boiler over hot, not
boiling, water or in a microwave oven at medium (50%)
power. Let cool slightly. Dissolve instant coffee in 1
Tbsp. 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 pressed
cottage-cheese solids 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 crust-lined 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 edges. 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 sides. To
facilitate cutting, dip a sharp knife in hot water and
wipe dry before cutting each slice. Serves 16.
COMMENTS: This cheesecake recipe is a new version of a
chocoholic's dream. It contains less than a third of
the fat of the original recipe. The careful balance of
flavorings achieves a very rich tasting cake.
266 calories per serving: 9 grams fat, 231 mg sodium,
25 mg cholesterol. Source: Eating Well Magazine -
May/June, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C &
C.MINEAH
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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