Posted on 10/09/2010 6:30:28 AM PDT by Diana in Wisconsin
A love of cheesecake is easily soured when you look at what goes into it.
Many versions have 30 or even 40 grams of fat per slice and can call for 500 grams (one pound) of full-fat cream cheese in addition to sour cream, half a dozen egg yolks and butter in the crust.
Fortunately, it is possible to make a healthier — yet still satisfying — cheesecake. It's just a matter of choosing the right ingredients.
This cafe mocha cheesecake is rich and velvety, yet has just two-thirds of the fat and half the calories of traditionally made versions.
To lighten up the filling, full-fat cream cheese is swapped out for a mixture of pressed and pureed non-fat cottage cheese and reduced-fat cream cheese. An additional hit of creaminess comes from reduced-fat sour cream.
For a rich, chocolaty flavour, cocoa powder is used instead of semi-sweet chocolate. Cocoa powder contains only a small fraction of the fat of chocolate. Instant espresso powder and coffee liqueur, such as Kahlua, are added to enhance the flavour of the chocolate.
Finally, a light crust is made (without all the butter) by simply coating the bottom and sides of the pan with crushed chocolate wafer cookies. If you like, you could use plain or chocolate graham crackers instead.
(Excerpt) Read more at google.com ...
Start to finish: 1 hour 25 minutes (25 minutes active), plus 5 hours cooling time
6 chocolate wafer cookies or chocolate graham crackers
15 ml (1 tbsp) plus 300 ml (1 1/4 cups) sugar
30 ml (2 tbsp) instant espresso or dark roast coffee powder
37 ml (2 1/2 tbsp) coffee liqueur or water
500 ml (2 cups) non-fat cottage cheese
325 ml (1 1/3 cups) reduced-fat sour cream
340 g (3/4 lb) reduced-fat cream cheese
90 ml (6 tbsp) all-purpose flour
2 large eggs
2 large egg whites
30 ml (2 tbsp) unsweetened cocoa powder
1 ml (1/4 tsp) ground cinnamon
1 ml (1/4 tsp) salt
Cocoa powder
Heat oven to 150 C 300 F. Coat a 23-cm (9-inch) springform pan with cooking spray.
With a rolling pin or the bottom of a heavy skillet, crush cookies into fine crumbs. In a small bowl, stir together cookie crumbs with 15 ml (1 tbsp) of the sugar. Pour mixture into prepared pan and tilt to coat the bottom and sides. Set aside.
In a small bowl, dissolve espresso powder in liqueur and set aside. Place cottage cheese in a double layer of cheesecloth and gather the corners at the top. Squeeze out as much liquid as possible.
Place drained cottage cheese in a food processor and process until smooth, about 2 minutes. Add sour cream, cream cheese, flour, eggs, egg whites, cocoa, cinnamon, salt and remaining 300 ml (1 1/4 cups) sugar and dissolved espresso powder. Process until smooth.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until the edges are set 2.5 cm (1 inch) from the sides but the centre of the cake is still a bit wobbly. Turn off oven and leave cheesecake inside with the door closed for 30 minutes longer to continue cooking.
Set cheesecake on a wire rack to cool completely, about 1 hour. Refrigerate for at least 4 hours before removing from the pan and serving. Just before serving, sprinkle lightly with cocoa powder.
Makes 16 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 184 calories; 73 calories from fat (40 per cent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 50 mg cholesterol; 21 g carbohydrate; 8 g protein; 0 g fibre; 238 mg sodium.
I don't care if I come in 1st, or 101st, as long as I beat my husband!!!! Now I just have to decide on my recipe, so any Freeper help would be appreciated.
I make the best no bake Peanut Butter cheesecake, but I don't know if that will fit the "Holiday" theme, so I am looking for alternatives.
Here’s a terrific recipe for Chocolate Factory Pumpkin Cheesecake that I’ve made to rave reviews:
http://www.food.com/recipe/the-cheesecake-factory-pumpkin-cheesecake-46780
A mere 570 calories per slice, LOL!
I have actually made that before, and it is delicious. I forgot about it, but I have the recipe in my stuff, I will dig it out! Thanks for the reminder.
What kind of a skimpy cheesecake is that? Mine calls for 2.5 lbs of cream cheese and the six eggs plus another couple of yolks (and of course butter in the crust and a sour cream topping). Is that wrong? :)
Serve with a generous portion of whipped cream on top.
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I will be gone the rest of today, so I am not dissing you when I don't respond :)
NOT wrong. Fat is good, carbs are bad. More full fat cheese = win.
Ooops. Forgot to ping the wifey.
I don’t have it on the computer. It’s in A Treasury of Jewish Holiday Baking by Marcy Goldman, pg. 342. “Deluxe New York-Style Strawberry Cheesecake”
I don’t bother with the apricot glaze and fruit topping, and I prefer to 1) use Philly Neufchatel 1/3 less fat for 3 or 4 of the cream cheese packages, and 2) use milk instead of the heavy cream. Otherwise it really *is* too rich, lol.
Because I cover the bottom of my springform pan (10” - it’s a big cheesecake!) with foil and put it on an insulated baking sheet with a silcone mat, mine takes way longer to cook than the recipe states (and I set it to 260 instead of 225). It’s worth the wait!!!
I have been making this one for years, using different ovens because I have moved a lot. It is always a success.
Hope that helps. :)
Yup. I’d even make it with a nut crust but the graham cracker taste is too good to mess with. And I did have to cut back with of some of the full-fat cheese and cream, only because it really was too rich - kind of cloying.
Now as far as pizza goes... why have pizza when there’s meatza! ;)
Looks too much like pudding inside. Cheesecake needs to have a firm texture, not gloppy.
I’ve made this for Thanksgiving. Make a standard cheesecake but substitute a can of pumkin puree for a brick of cream cheese and make the crust out of ground ginger snaps and butter instead of graham crackers. Put a little nutmeg in the batter also.
Two styles of cheesecake. Creamy like the one pictured and “cakie” like you referred to. Believe the latter is called “New York Style.”
It looks yummy.
Oh, yes! Cheesecake season is right around the corner. All the fat, none of the sugar. :)
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