6 ea Chocolate wafers, finely
-crushed 1 1/2 c Light process cream cheese
-product 1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c + 2 tablespoons Unsweetened
-cocoa 1/4 c All-purpose flour
1/4 c Amaretto
1 t Vanilla extract
1/4 ts Salt
1 ea Egg
2 tb Semisweet chocolate mini-
-morsels x Chocolate curls (optional)
* Use an 8-inchpan for this cheesecake recipe, if desired. The larger cheesecake requires only 45 to 50 minutes baking time. Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Postion knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg, and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees F. for 65 to 70 minutes or until cheesecake is set. Let cook in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.* * To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper, and spread to 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer. Calories 200 / Protein 6.8 / Fat 7.9 / Carbohydrate 26.1 / Cholesterol 36 / Iron 0.8 / Sodium 293 /
Calcium 59 Source: “Light & Easy Cooking Collection,” 1992, Oxmoor House.