Friday, June 28, 2013

Shocklate Cheesecake

For Father's Day I searched through the Eat, Shrink and Be Merry cookbook and found a delicious chocolate cake... and realized it would take too long to make. Next I found this recipe and those that got a slice really enjoyed it. We suggest having a scoop of vanilla ice cream or glass of milk with it.

Ingredients

1 box (440g) low fat brownie mix (I used Betty Crocker Fudge Brownies)
2 cups 1% cottage cheese
1 cup light sour cream (not fat free)
1 pkg light cream cheese at room temperature
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup all purpose flour
6 oz semi sweet (not unsweetened) chocolate squares, melted and cooled slightly
1 cup fat free egg substitute or 4 whole eggs
1 tsp vanilla
Chocolate sauce for drizzling (optional)

1-- Spray a 10" (or 9" works as well) springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in about 20mins. Remove pan from oven and reset temperature to 325F. Set brownie crust aside to cool slightly while you prepare filling.

2-- To make filling, whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa powder and flour. Gradually add sugar mixture to cream cheese mixture and beat on medium speed of electric mixer until well blended. Add melted chocolate and beat again, scraping down sides of bowl as necessary. Add egg substiture and vanilla. Beat just until eggs are incorporated in batter.

3-- Before pouring batter over crust, lightly crease sides of pan. This will help prevent cheesecake from cracking as it cools. poor batter over brownie crust and smooth top. Place on middle oven rack and bake for 60-70mins. Cake will be puffed up and center will jiggle slightly when pan is shaken. Turn off oven, open door halfway and leave cake in oven to cool for 1 hour. Remove from oven, run knife around edge of pan to loosen cake from sides and cool completely. Cover with plastic wrap and refrigerate over night.

4-- To serve, remove sides of pan, slice thinly (it is really rich.. hence the ice cream and milk suggestion), and drizzle chocolate sauce over individual pieces.

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