Merry Christmas, everybody!
This is the cheesecake I made for our Christmas dinner…who would think that a cheesecake could be so easy and so – almost – healthy? Well, not healthy, but closer than normal!
Now…let’s see if I can write down what I did.
Mocha Chip Cheesecake
8 oz. cream cheese, softened
2 cups 4% cottage cheese (lower-fat cottage cheese would probably work, too)
3/4 cup brown sugar
3/4 cup powdered sugar
1 1/2 tsp. vanilla
1 tsp. instant coffee granules
1-2 T. cocoa powder
2 T. cornstarch
1 1/2 cups miniature chocolate chips, divided
2 T. butter
Graham cracker crust in a 10″ springform cheesecake pan
Combine all ingredients (except chocolate chips and crust) in a food processor and blend until smooth. If it all doesn’t fit, process part of it, remove, then process the other part. Fold in 1 cup chocolate chips. In a small microwave-safe bowl, melt remaining chocolate chips and butter. Stir until smooth. Combine with 1-2 cups cheesecake mixture. Spread the dark chocolate layer on the bottom of the crust. Cover with remaining cheesecake mixture. Bake at 350 degrees for 50-60 minutes or until almost set in the middle. Turn off the oven and let the cheesecake sit in it for 30 minutes. Don’t open the door. Refrigerate overnight. Yield: 8-12 slices
Note: for an extra touch, garnish each piece with chocolate chips and coffee beans!
Hope you enjoy!