LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE
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.
Provided by Food Network Kitchen
Categories dessert
Time 13h15m
Yield 12 servings
Number Of Ingredients 16
Steps:
- 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 325 degrees F. 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.
- 2. Crust: 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.
- 3. Filling: 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.
- 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.
- 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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Akter hosain
[email protected]This sounds so good!
Godstime Desimhi
[email protected]I can't wait to try this recipe!
BJ Rushton
[email protected]I'm going to make this for my next party!
TWAGIRAYEZU JEAN BOSCO
[email protected]This cheesecake is to die for!
Van Reynolds
[email protected]Best cheesecake ever!
Dami Zino
[email protected]Delicious!
Azadeh Taheri
[email protected]This cheesecake was amazing! It was so easy to make and it turned out perfect. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Wasiu Afeez
[email protected]I was disappointed with this cheesecake. The crust was soggy and the filling was grainy. The chocolate truffle flavor was also not very strong. I would not recommend this recipe.
John Buulu
[email protected]This cheesecake was a little too rich for my taste, but it was still very good. The crust was crispy and buttery, and the filling was smooth and creamy. The chocolate truffle flavor was a bit too strong for me, but I think people who love chocolate w
Safdar Iqbal
[email protected]I love chocolate truffle cheesecake, and this recipe did not disappoint! The filling was rich and creamy, and the chocolate truffle flavor was spot-on. I would definitely make this again.
Muhammad Saliu
[email protected]This cheesecake was easy to make and turned out perfectly! I used a store-bought graham cracker crust, which saved me a lot of time. The filling was smooth and creamy, and the chocolate truffle flavor was delicious.
ADRIANNA Estada
[email protected]I'm not a huge fan of cheesecake, but this one was amazing! The crust was crispy and buttery, and the filling was smooth and creamy. The chocolate truffle flavor was rich and decadent, but not too overpowering.
Shahram Jan
[email protected]This cheesecake was a huge hit at my dinner party! It was so rich and decadent, but also light and fluffy. The chocolate truffle filling was the perfect balance of sweetness and bitterness.