Diet Chocolate Cheesecake

Nabil BennaniChef

Ingredients

• One cup of chocolate wafers (thin biscuits), about 20 crushed wafers
  1 cup
• 1 tablespoon brown sugar
  1 tablespoon
• 1 tablespoon canola oil
  1 tablespoon
• 1 teaspoon instant coffee
  1 teaspoon
• 56 grams of liquid chocolate, medium sweetness, about 4 tablespoons
  56 grams
• 3 cups low-fat cottage cheese, or ricotta, about 340 grams
  3 cup
• 1 1/2 cups low-fat cream cheese, chopped, about 340 grams
  1.5 cup
• 3/4 cup cocoa powder
  0.8 cup
• 1 cup brown sugar
  1 cup
• 1/2 cup sugar
  0.5 cup
• 1 egg
  1 piece
• 2 egg whites
  2 piece
• 1/4 cup cornstarch
  0.3 cup
• 2 tablespoons instant coffee
  2 tablespoon
• 2 teaspoons vanilla extract
  2 teaspoon
• 1/4 teaspoon salt
  0.3 teaspoon
• Oil spray
  0

Steps

1. 1

   Preheat the oven to 160 degrees Celsius.

   Required Tools:

   Oven

   5 min
2. 2

   Spray a 20 cm baking pan with oil spray and wrap the bottom from the outside with two layers of aluminum foil.

   Required Tools:

   Baking Sheet

   🍳

   Aluminum foil

   5 min
3. 3

   To prepare the crust, dissolve the instant coffee in two teaspoons of hot water to make coffee.

   5 min
4. 4

   In a small bowl, mix the crushed wafers with sugar, oil, and coffee using a fork, then press the mixture into the bottom of the pan.

   Required Tools:

   Mixing Bowl

   5 min
5. 5

   To prepare the filling, blend the cottage cheese in a blender until smooth.

   Required Tools:

   Blender

   5 min
6. 6

   Add the cream cheese, cocoa, brown sugar, regular sugar, and cornstarch, then blend the mixture until smooth.

   5 min
7. 7

   Dissolve the instant coffee in two teaspoons of hot water to make coffee.

   5 min
8. 8

   Add the coffee, chocolate, egg, egg whites, vanilla, and salt to the cheese mixture and blend again, then pour the cheesecake mixture over the crust.

   5 min
9. 9

   Place the cheesecake pan wrapped in aluminum foil inside another pan filled with boiling water until it reaches 1.5 cm around the cheesecake pan.

   5 min
10. 10

    Bake the cheesecake until the edges are set while the center remains slightly liquid, about 50 minutes, then turn off the oven.

    50 min
11. 11

    Spray some oil on a knife and run it around the edges of the cheesecake, then leave it in the oven with the door slightly open for one hour.

    60 min
12. 12

    Transfer the cheesecake pan from the water bath to a wire rack, and remove the aluminum foil. Let the cheesecake cool at room temperature for two hours.

    Required Tools:

    🍳

    Wire rack

    120 min
13. 13

    Place the cheesecake uncovered in the refrigerator until completely chilled.

    120 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags