German Chocolate Cheesecake

[JRob]

What is "Dutch process cocoa?" Can I use Hershey's or Nestle's unsweetened cocoa instead? Also...making the crust calls for a food processor. Mine isn't big enough. Any ideas??? Has anyone tried this recipe? Hope it's good!

[Grace]

Dutch processed cocoa is cocoa that's been processed with alkalai and it makes a smoother, better tasting finished product in baked goods. Yes, you can use Hershey's or Nestle's as a replacement, but if you get a chance, I'd look for the Dutch processed kind and try it. I think it does taste much better! IMHO.

As far as the crust goes, you can cut the butter or margarine into the flour with a fork. Just sort of "mash" the butter into the flour, mashing only until you have pea sized chunks - don't mash it completely. Then add the liquid, and toss the the crumbly flour/butter mixture around with the liquid until when you reach into the bowl and pinch some between your fingers they stick together and stay together. Then dump the crumbs into the springform pan and press them down evenly to form the bottom crust. Hope that helps!

[Shelly]

I made this cheesecake last week and my fiance took it to work for another employee's last day. Everyone raved about it and no one had any idea that it was reduced fat! I'm not a cheesecake eater, but I will definitely make this again for special occasions. http://www.cookinglight.com/bbs/smile.gif

BTW, I used Dutch-process cocoa.

[shoyski]

I made this a few weeks ago and we thought it was great. In fact, I just pulled some of it out of the freezer for tonight's dinner so I'll let you know how it tastes after freezing.

[shoyski]

Tastes great!