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Chocolate Orange Cheesecake

Source of Recipe

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Chocolate Orange Cheesecake

Dessertdujour.com
Makes 12 servings.

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1-1/2 tablespoons melted butter or margarine
1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese
1 package (8 oz.) nonfat cream cheese
2 large eggs
2 large egg whites
1 cup sugar
3/4 cup alkaline-treated cocoa
1/4 cup orange-flavor liqueur or orange juice
2 teaspoons grated orange peel
1/3 cup chopped semisweet chocolate

Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).

Bake in a 350F oven until crust is slightly toasted, 10 to 12 minutes.

Meanwhile, in a blender or food processor, whirl cottage cheese, cream cheese, eggs, and egg whites until very smooth.

In a large bowl, mix sugar and cocoa. Add cheese mixture, liqueur, and orange peel.

Heat chocolate in a microwave-safe bowl in a microwave oven at full power in 5-second intervals until soft. Stir until smooth, then scrape into cheese mixture. Beat with a mixer until smoothly blended. Pour into hot or cool crust.

Bake in a 350F oven until center barely jiggles when cake is gently shaken, 40 to 45 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days.

Remove pan rim and cut cake into wedges.

One wedge equals: Calories: 209 ( Calories from fat: 25%); Protein: 10g; Fat: 5.8g ( Saturated fat: 2.9g); Carbohydrate: 32g; Fiber: 0.0g; Sodium: 356mg; Cholesterol: 43mg