Double Chocolate Cheesecake on a Brownie Crust
Spray a 10-inch springform pan with non-stick spray. Prepare 1 box low-fat brownie mix according to package directions. Bake in the springform pan instead of regular cake pan. Brownies should bake in around 20 minutes. Remove pan from oven and reset temperature to 325 F. Set brownie crust aside while you prepare filling.
2 cups 1% cottage cheese
1 cup light sour cream (not fat free)
1-8 oz package light cream cheese, at room temp
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
6 oz semi-sweet chocolate squares, melted and cooled slightly
1 cup fat-free egg substitute or 4 whole eggs
1 tsp vanilla
Whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa powder, and flour. Gradually add sugar mixture to cream cheese mixture and beat on medium speed of electric mixer until well blended. Add melted chocolate and beat again, scraping sides of bowl as necessary. Add egg substitute and vanilla. Beat just until eggs are incorporated in the batter.
Before pouring batter over crust, lightly grease sides of pan to prevent cheesecake from cracking. Pour batter over brownie crust and smooth top. Place on middle oven rack and bake for 60-70 minutes. Cake will be puffed up and center will jiggle slightly when pan is shaken. Turn off oven, open oven door halfway and leave cake in oven to cool for 1 hour. Remove from oven, run knife around edge of pan to loosen cake from sides, and cool completely. Cover with plastic wrap and refrigerate overnight. (Be patient!!)
Remove sides of pan and slice thinly. Top with chocolate sauce, cherries, strained raspberry puree, whatever your little heart desires.
makes 16 servings
per serving: 291 cal, 9.3g tot. fat, 4.6g sat. fat, 10g prot, 44g carbs, 1.3g fib, 13mg chol, 208mg sod