People have been dazzling us with these incredible pictures of their personal Shockolate Cheesecake creations. So don't you think it's time you got started on this low(er) fat healthier alternative? After you dive into these pictures I'm sure you'll run to your grocer to pick up the ingredients which are listed below.
Thanks Michelle H. who decided to create her own low fat recipe for the brownies and spruce up her dish by dipping some raspberries in white chocolate. I do agree, it is a great contrast to the cake.
Way to show your love Maxine L! The perfect dessert for Valentine's weekend. I heart your cake decorations!
"Holy Chocolate Batman!" Go Laura V. that is the best opening line. Happy to hear that this recipe is a keeper.
So now that you've seen this recipe come to life, don't you think it's time you too make it?
Here's how the Cooking Club Challenge works:
- Make the chosen monthly recipe: Greta and Janet Podleski's Shockolate Cheesecake.
- Feel free to follow it to a "T" or add your own creative flair.
- Email us (blogATfoodnetworkDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before the end of each month for your chance to win prizes!
- Thanks to our new site, you can share tips and opinions immediately with fellow challengers. No need to wait until the end of the month.
Shockolate Cheesecake
Yield: 16
Ingredients
- 1 box (15.5 oz/440 g) low-fat brownie mix (such as Betty Crocker Fudge Brownies)
- 2 cups 1% cottage cheese
- 1 cup light sour cream (not fat-free)
- 1 package (8 oz/250 g) light cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 6 ounces (170 g) semi-sweet chocolate squares, melted and cooled slightly (see Tip)
- 1 cup fat-free egg substitute or 4 whole eggs
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- Melted chocolate for drizzling (optional)
Directions
1. Spray a 9-inch springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in 20 to 25 minutes.
2. Remove pan from oven and reset temperature to 325ºF. Set brownie crust aside to cool slightly while you prepare filling.
3. To make filling, 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 and flour.
4. 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 down sides of bowl as necessary. Add eggs and vanilla. Beat just until eggs are incorporated into batter.
5. Before pouring batter over crust, lightly grease sides of pan. This will help prevent cheesecake from cracking as it cools. Pour batter over brownie crust and smooth top.
6. Place on middle oven rack and bake for 60 to 70 minutes. Cake will be puffed up and center will jiggle slightly when pan is shaken.
7. 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.
8. To serve, remove sides of pan, slice thinly (it’s rich!), and serve with fresh raspberries and chocolate drizzle, if desired.
Tip: To melt chocolate, place chocolate squares in a microwave-safe bowl and microwave on medium-low power until chocolate is melted. For 6 squares, it should take about 3 minutes, depending on the strength of your microwave. Be careful not to burn chocolate! Remove bowl from microwave and stir chocolate until smooth. Cool slightly before using in recipe.
Per serving: 321 calories, 10 g total fat (5.9 g saturated fat), 11 g protein, 48 g carbohydrate, 2.7 g fibre, 65 mg cholesterol, 299 mg sodium
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Posted
Tue, Feb 16 2010 12:39 PM
by
Val Outmezguine
