View Full Version : Hey Molli - Eating Well's Chocolate Truffle Cheesecake
04-01-2002, 12:18 PM
If you've signed up online as a charter member of the new Eating Well, this was the recipe you received after signing up. I made it for Easter dinner and it was EXCELLENT! It completely fooled two full-fat eating guys. It's a very chocolately very creamy cheesecake.
A word of caution, you need a really really big food processor to mix the batter entirely in the processor. The recipe first has you process cottage cheese until smooth then add cream cheese and other ingredients. It would not all fit into the food processor (Kitchenaid 11 Cup) so I switched it (per the recipe directions) to my stand mixer. No amount of beating would get out the little lumps of cream cheese, so I had to process it in batches back in the food processor. This was a pain, but I think the results were worth it.
P.S. I accidentally left out the cornstarch but it turned out fine anyway. I don't care for using starch in cheesecake so I probably will leave it out in the future.
04-01-2002, 12:37 PM
Thanks for posting. I've been dying to know how this turns out.
I also made this for Easter. My guests all said they liked it and took some home with them; but IMHO there are better cheesecake recipes. I don't think that I will repeat it. I am going to try the other Eating Well cheesecake recipe to see if I like it any better. Maybe I am just too much of a fan of CL.
04-01-2002, 02:19 PM
I used to get Eating Well the first time around and I'm now trying to cut back on the number of magazines I have coming each month. There is just only so much time for reading them so I don't want to subscribe at this time. This cheesecake sounds fabulous. Would you mind posting the recipe? TIA
04-01-2002, 02:47 PM
Thanks for the review. I also have a Kitchenaid 11 cup so that is sad it won't all fit. Hmm. It is either this or the CL brownie cheesecake for dinner with my family next week.
04-07-2002, 05:02 PM
I made this for my family dinner this today. It did not turn out as good as I had hoped. It had a REALLY strong coffee taste- to much and it just needed something. My family thought it was OK but said to cut down on the coffee next time. I was really sad. :( I ate 2 bites of my piece and we threw half of the cheesecake away :(
I did have to sub cocoa powder + butter for the bittersweet chocolate but it was only 2oz and I don't think that was it.
04-11-2002, 02:29 PM
This is an excellent cheesecake. It does have a strong coffee flavor, but also chocolate. It's not quite as thick as a cheesecake, almost a mousse consistency, but it holds its shape. I highly recommend it. Very easy to make if you have a big food processor, or you can transfer it to your KitchenAid or use a big bowl and a hand mixer. My husband really liked it.
04-11-2002, 03:32 PM
Hmmmm...Mine didn't really have a strong coffee taste. Just chocolately and wonderful.
06-28-2003, 02:16 AM
I had read yorkshirepud's thread on this cheesecake in March and finally tried it. I made it for my bookgroup this past week, then brought leftovers to work yesterday. Everyone raved about it.
I thought it tasted very rich for a light cheesecake! (No one could believe that it was light when I told them.) I would definitely make it again. As wyopatti had said, "It's not quite as thick as a cheesecake, almost a mousse consistency, but it holds its shape." It did not have the really light feel of some light cheesecakes, which I don't like. It's on my repeater list. I copied the link to the recipe from yorkshirepud's thread...let's see if it works:
09-02-2003, 01:57 PM
I'm pulling up this old thread as I made this cheesecake last week. I almost didn't make it as some people didn't like it, but I'm SO glad I did. My family absolutely LOVED it. It was dense and rich. (DH actually said "we should have this cake in our house all the time". Obviously he has not grasped my eating issues if he thinks that is possible, but that's another thread!! :rolleyes: )
I did make a few changes. I forgot to buy brown sugar, so I used white sugar in the crust. Also in the cheesecake, I used 1 C of white sugar and 1/2 C Splenda. I also subbed Kalhua in the cheesecake part rather than the coffee.
I was also pleasantly surprised to be able to do the whole thing in my food processor. I'm not sure what size I have, but it all fit.
This is a definite 10 in my book!
09-03-2003, 09:37 AM
I lent this recipe to a friend who never returned it. Could some kind soul post the recipe again? Thanks!
09-03-2003, 09:48 AM
EatingWell's Chocolate Truffle Cheesecake
This rich, chocolaty cheesecake tastes--even feels--decadent. But at only 220 calories and 9 grams of fat per serving, it fits into a healthy diet.
1 cup chocolate wafer crumbs (about 20 wafers)
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon instant coffee granules dissolved in 2 teaspoons hot water
24 ounces low-fat (1%) cottage cheese (3 cups)
12 ounces reduced-fat cream cheese (1 1/2 cups), cut into pieces
1 cup packed brown sugar
1/2 cup sugar
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 cup cornstarch
1 large egg
2 large egg whites
2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 ounces bittersweet (not unsweetened) or semisweet chocolate, melted
16 chocolate-covered coffee beans (optional)
1. Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick 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 Filling and 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 and white sugars, cocoa and cornstarch. Process (or beat with an electric mixer) until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and 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. 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.
To serve: Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.
Makes 16 servings.
Per serving: 220 calories; 9 g total fat (5 g sat); 24 mg cholesterol; 27 g carbohydrate; 10 g protein; 1 g fiber; 400 mg sodium.
09-03-2003, 11:36 AM
Thanks very much!
09-12-2004, 05:47 AM
I thought this was excellent! Rich, very creamy, and chocolate! It's also pretty.
I brought it to my Supper Club last night and everyone liked it.
I was able to fit it in my 11 cup KA foodprocessor with out a problem. I think the trick to this cheesecake is that you really have to process it. I never knew cottage cheese could get so smooth! And as they say since you don't use a large amount of chocolate you have to use high-quilty. I use Penzey's cocoa and TJ bittersweet.
Thinking of the next time I can make this...........:p
09-12-2004, 05:49 AM
I just made this recipe again also. I made it for my mom's birthday last year, and she requested it again this year. One person said it is the best cheesecake he has ever eaten anywhere in the world!!
09-12-2004, 06:19 AM
I really need to try this again. I have all the ingredients, maybe I should add this on to the menu for DS's baptism....
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