Diet Chocolate Cheesecake

Nabil BennaniCozinheiro

Ingredientes

• 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

Passos

1. 1

   Preheat the oven to 160 degrees Celsius.

   Utensílios necessários:

   Forno

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2. 2

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

   Utensílios necessários:

   Tabuleiro de forno

   🍳

   Aluminum foil

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3. 3

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

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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.

   Utensílios necessários:

   Tigela de mistura

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5. 5

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

   Utensílios necessários:

   Liquidificador

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6. 6

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

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7. 7

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

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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.

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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.

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10. 10

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

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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.

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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.

    Utensílios necessários:

    🍳

    Wire rack

    recipe.minutes
13. 13

    Place the cheesecake uncovered in the refrigerator until completely chilled.

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags