This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can't remember what they are." -Matt Lauer (on NBC's Today Show)
One serving of this chocolate cheesecake recipe has fewer calories and less fat than a Kit Kat bar and is as rich and delicious as any chocolate cheesecake should be.
Servings: 12 | Serving size: 1/12 cake
Cooking Time: 240 Minutes
Keeps 48 – 60 hours tightly covered. Serve with a fork and a smile. Note that active cooking time does not include chilling time.
Note: Because of the lack of complete reporting on nutrition information for Famous® wafers and graham crackers I am not able to give complete information on some nutrients in this cheesecake recipe.
This recipe requires a 9 inch springform pan and 18 inch wide aluminum foil.
Remove the sides from the springform pan and place the bottom of the pan on top of two 18 inch square sheets of aluminum foil. Fold the edges of the foil into a loose cone shape so that the sides of the pan can be slipped down over the top. Close the sides of the pan and then press the foil against the inside of the pan. The end result will be the foil outside the pan on the bottom and inside the pan on the sides.
Fill a large roasting pan with about 1 1/2 inches of water and place in the oven. Preheat the oven to 300°F.
While the water bath is heating, place the chocolate wafers, graham crackers, 2 tablespoons Dutch process cocoa, and 2 tablespoons Splenda in a food processor and process until fine crumbs.
Slowly drizzle in the canola oil until it is well blended into the crumbs. Place the crumb mixture in the springform pan and gently press the crumbs into the bottom of the pan.
Place the coffee granules and 2 tablespoons water in a double boiler over high heat (or a Pyrex® bowl set over a pot of boiling water). Add the chocolate and stir while it melts slowly.
When the chocolate sauce is smooth, remove from the heat and place in food processor bowl fitted with a steel blade. Add the non-fat cream cheese, reduced-fat cream cheese, non-fat sour cream, 1% cottage cheese, Splenda, 3/4 cup Dutch process cocoa, egg substitute, vanilla extract and salt. Process until smooth.
In a copper bowl whisk the egg whites until they form stiff peaks. Gently fold in the batter from the food processor into the egg whites until well blended.
Pour the batter into the springform pan. Place the pan in the water bath and cook for one hour. Turn off the oven and remove the water bath. Return the cheesecake to the oven and allow it to sit for 2 hours in the oven as it cools.
Chill for at least 4 hours before serving.
Serving size: 1 slice (1/12 pie)
|Calories 210||Calories from Fat 98|
|% Daily Value|
|Total Fat 11g||6%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 3g||10%|
|Vitamin A 6%||Vitamin C 0%|
|Calcium 16%||Iron 17%|
|Vitamin K 3 mcg||Potassium 453 mg|
|Magnesium 69 mg|