Kathy smith's rich chocolate cheesecake

16 servings

Ingredients

Quantity Ingredient
1 teaspoon Reduced-calorie margarine
6 Chocolate wafers; crush; or
⅓ cup Chocolate Teddy Grahams; crushed
16 ounces Light cream cheese
1 cup Sugar
1½ cup Low-fat cottage cheese
½ cup Unsweetened cocoa powder
¼ cup All-purpose flour
2 teaspoons Vanilla extract
½ teaspoon Almond extract
¼ teaspoon Salt
½ cup Liquid egg substitute; or
2 Eggs
Fresh berries; garnish; opt

Directions

Preheat oven to 300~. Grease the bottom of an 8-1/2x11 springform pan with margarine. Sprinkle chocolate wafer crumbs into the pan. Set aside. In processor add cream cheese, sugar, cottage cheese, cocoa, flour, extracts and salt; process until smooth. Add egg substitute and process just until blended. Slowly pour mixture over crumbs in pan. Place a small pan of boiling water in the corner of the oven (this helps prevent the cheesecake from cracking on the top). Bake for 65-75 minutes or until cheesecake is set. Cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cake to a serving platter. Garnish with berries, if desired.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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