Kathy Smith's Rich Chocolate Cheesecake

by Kathleen Morrison

Servings: 16 servings

INGREDIENTS

1 tsp. reduced calorie margarine
6 chocolate wafers, crushed or 1/3 cup chocolate Teddy Grahams, crushed
16 oz. light cream cheese
1 cup sugar
1-1/2 cups low-fat cottage cheese
1/2 cup unsweetened cocoa powder
1/4 cup all-purpose flour
2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
1/2 cup liquid egg substitute or 2 eggs
Fresh berries (optional)

INSTRUCTIONS

Preheat oven to 300°F. Grease the bottom of an 8-1/2x11-inch 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 untilcheesecake is set. Cool in pan on wire rack. Cover and chill at least 8hours. Remove sides of pan and transfer cake to a serving platter. Garnish with berries, if desired.

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Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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