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Catskills Chocolate Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
20 vanilla wafers
1 tablespoon canola oil

Filling:
16 ounces of 1 percent fat cottage cheese (2 cups)
8 ounces reduced-fat cream cheese
1 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
11/2 teaspoons vanilla extract
Pinch of salt
2 tablespoons of cocoa powder
3 large eggs

Topping:
4 ounces shaved chocolate



Recipe



Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch spring form pan with aluminum foil. Crush the vanilla wafers into fine crumbs by hand or in a food processor. Add the canola oil and mix well.

Press the crumb mixture into the bottom of your spring form pan. In a blender, process the cottage cheese until it is very smooth, stopping to scrape down the sides occasionally. Add the cream cheese and blend until smooth. Add the sugar, cornstarch, lemon juice, vanilla, salt and coca and blend until smooth. Add the eggs and pulse several times until just mixed together. Scrape the filling into the crust.

Place the cheesecake in a shallow roasting pan and fill with enough boiling water to cover the bottom 1 to 2 inches of the spring form pan. Bake for 50 minutes, or until the edges are set and the center is only slightly soft. Turn off the oven and crack the oven door and allow the cheesecake to cool for one hour. Remove from the spring form pan and allow to cool in the refrigerator for two hours. Top with the shaved chocolate.

Makes 16 servings.