CHOCOLATE TRUFFLE CHEESECAKE


CRUST INGREDIENTS

1 cup chocolate wafer crumbs; about 20 wafers

1 tablespoon brown sugar

1 tablespoon canola oil

1 teaspoon dissolved instant coffee granules; dissolved in 2 teaspoons hot
water

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FILLING INGREDIENTS

3 cups (24 oz.) low-fat cottage cheese

1 1/2 cups (12 oz.) low-fat cream cheese; cut into pieces

1 cup light brown sugar; packed

1/2 cup sugar

3/4 cup unsweetened cocoa powder; preferably Dutch-processed

1/4 cup cornstarch

1 large egg

2 large egg whites

2 tablespoons dissolved instant coffee granules; dissolved in 2 teaspoons
hot water

2 teaspoons pure vanilla extract

1/4 teaspoon salt

2 oz. semisweet chocolate; melted

16 chocolate covered coffee beans; optional

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TO MAKE CRUST:

1. Preheat oven to 325 degrees. Spray a 9-inch springform pan with
non-stick cooking spray. Wrap the outside bottom of the pan with a double
thickness of aluminum foil to keep out water while the cheesecake is
baking.

2. In a small bowl, combine crumbs, sugar, oil and coffee; blend with a
fork or your fingertips. Press the mixture into the bottom of the prepared
pan. Cover and set aside.

TO MAKE THE FILLING & BAKE CHEESECAKE:

1. In a food processor, puree cottage cheese until very smooth, stopping
once or twice to scrape down the sides of the workbowl. (If using a small
food processor, transfer the cottage cheese to the mixing bowl of an
electric mixer.) Add cream cheese, brown sugar, white sugar, cocoa and
cornstarch. Process (or beat with an electric mixer) until smooth. Add egg,
egg whites, coffee, vanilla, salt and chocolate; blend well. Pour into the
crust-lined pan.

2. Place the cheesecake in a shallow roasting pan and pour in enough
boiling water to come 1/2-inch up the side of the springform pan. Bake for
about 50 minutes, or until the edges are set but the center still jiggles
when the pan is tapped.

3. Turn off the oven. Spray a knife with cooking spray and quickly run it
around the edge of the cake. Let cake cool in the oven, with the door ajar,
for 1 hour. Transfer from the water bath to a wire rack and remove foil.
Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until
chilled, then cover with plastic wrap and refrigerate for up to 2 days.
Before serving, garnish the cheesecake with chocolate-covered coffee beans,
if using.

Yields 16 servings

CALORIES: 220; PROTEIN: 10g; FAT: 9g; CARBS: 27g; SODIUM: 400mg;
CHOL: 24mg; FIBER: 1g.
