Mocha cheesecake

12 servings

Ingredients

Quantity Ingredient
-ELAINE RADIS BGMB90B
30 Chocolate wafers; 3/4 box
2 tablespoons Unsalted butter; melted
2 tablespoons Light vegetable oil
1 tablespoon Kahlua; or other liquer
2 cups PLAIN LOW FAT YOGURT; drain OR
1 cup Yogurt cheese
1¼ cup Lowfat ricotta cheese
1 cup Lowfat cottage cheese
¼ cup Kahlua; or other coffee flavored
1 teaspoon Instant coffee crystals
1 teaspoon Allspice
2 tablespoons Instant coffee crystals
¾ cup Flour
3 tablespoons Cocoa; sifted
1 Whole egg; AND
2 Egg whites

Directions

CHOCOLATE CRUMB CRUST

FILLING

Put the yogurt into a sieve lined with a double layer of cheescloth or a coffee filter and set it over a bowl. Let the yogurt drain in the frige for at least 8 hours, recucing the volume by half to 1 cup.

Process the wafers in the FP to make crumbs. Add the remaining crust ingredients and process enough to combine them. They should just stick together. (if not, add a bit more of the liqueur)/ Press a thin layer of crumbs on the bottom and part way up the sides of an 8" springform pan or a deep 10" pie plate. Chill to set.

Preheat the overn to 300 degrees. Put the cottage cheese through a fine sieve, cover the top with plastic wrap and gently press to the surface to extrude some of the whey on the bottom. Let it sit for about 15 minutes. Let the ricotta drain in another sieve for about 15 minutes. Put the kahlua in a small cup and stir in coffee srytals to let them disolve.

Process the cottage cheese in a FP for a couple of minutes to smooth the curds. Add the ricotta and process a minute more. Add the yogurt, sugar, Kahlua mixture, flour, cocoa and eggs and egg whites and combine well. Pout the batter int the prepared pan and bake in the preheated oven for one hour. Turn off the heat and leave the cake in the oven for an additional hour. Let the cake cool at room temperature, then cover (without messing up the surface) for several hours or overnight.

To serve carefully remove the sides, first running a knife between the crust and the sides. Garnish the cheescake with vanukka-flavored yogurt, well drainded or with coffee crystals or whole beans.

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