| 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.
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