| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco3 | 16 | servings | |
INGREDIENTS
| 1 | ts | Reduced-calorie margarine |
| 6 | Chocolate wafers; crush; or | |
| 1/3 | c | Chocolate Teddy Grahams; crushed |
| 16 | oz | Light cream cheese |
| 1 | c | Sugar |
| 1 1/2 | c | Low-fat cottage cheese |
| 1/2 | c | Unsweetened cocoa powder |
| 1/4 | c | All-purpose flour |
| 2 | ts | Vanilla extract |
| 1/2 | ts | Almond extract |
| 1/4 | ts | Salt |
| 1/2 | c | Liquid egg substitute; or |
| 2 | Eggs | |
| Fresh berries; garnish; opt |
INSTRUCTIONS
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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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