Chocolate-Amaretto and Chocolate-Mint Cheesecakes
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 6 | chocolate wafers, finely crushed |
| 1 1/2 c. | light processed cream cheese product |
| 1 c. | sugar |
| 1 c. 1% | low-fat cottage cheese |
| 1/4 c. plus 2 tbsp. | unsweetened cocoa |
| 1/4 c. | all-purpose flour |
| 1/4 c. | Amaretto |
| 1 tsp. | vanilla extract |
| 1/4 tsp. | salt |
| 1 | egg |
| 2 tbsp. | semi-sweet chocolate mini morsels |
| Chocolate curls (optional decoration) Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake t 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, transfer cheesecake to a serving platter. Garnish with chocolate curls if desired. Makes 12 servings. | |
| CHOCOLATE, MINT CHEESECAKE: | |
Substitute 1/4 cup Creme de Menthe for Amaretto (about 197 calories per serving). Protein - 6.7; Fat - 7.1; Carbohydrate - 27.2.
To make chocolate curls, melt 3 squares semi-sweet chocolate. Pour melted chocolate onto wax paper and spread to 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate and transfer curls to a plate. Store chocolate curls in the freezer.
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