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Chocolate Truffle Cheesecake

Chocolate truffle cottage cheesecake
Yields
12 servings

By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.

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ingredients

Nonstick cooking spray

Crust

1 ¼
cups chocolate graham cracker crumbs, 8 whole sheets
2
Tbsp granulated sugar
2
Tbsp water
1
Tbsp melted unsalted butter

Filling

2
oz semisweet chocolate, chopped
24
oz 1% cottage cheese
8
oz ⅓ less fat cream cheese, at room temperature
¾
cup granulated sugar
½
cup unsweetened cocoa powder
2
Tbsp all-purpose flour
1
egg
2
egg whites
2
tsp instant espresso powder
2
tsp pure vanilla extract
Fresh raspberries and mint sprigs, serving suggestion
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directions

Step 1

Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325ºF. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.

Step 2

Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.

Step 3

Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.

Step 4

Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.

Step 5

Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

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My rating for Chocolate Truffle Cheesecake
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