Having tasted a slice of this gentle chocolate cheesecake, your guests they won’t even think that it’s dietary. Despite the fact that a large part of the cream cheese was replaced with one percent cottage cheese, and the remaining cream cheese was taken with a reduced fat content, taste the dessert didn’t get any worse, and its consistency remained so the same silky with a deep truffle-chocolate flavor, which can be achieved by mixing a little dark chocolate, cocoa powder and instant espresso. Nutrition value per serving: (total 12) Calories 245, total fat 9 g., Saturated fat g., Protein 12 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 13 час. 15 minutes. Difficulty: medium Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1 and 1/4 Art. Graham’s crushed chocolate crackers, 8 whole plates
- 2 tbsp. l granulated sugar
- 2 tbsp. l water
- 1 tbsp. l melted butter
Filling
- 60 gr dark chocolate chopped
- 0.7 kg cottage cheese 1%
- 220 gr low fat cream cheese cream on 1/3 room temperature
- 3/4 Art. granulated sugar
- 0.5 tbsp. cocoa powder
- 2 tbsp. l flour
- 1 egg
- Protein 2 eggs
- 2 tsp instant dry espresso
- 2 tsp vanilla extract
- Fresh raspberries and sprigs of mint for serving
Recipes with similar ingredients: crackers, sugar, butter, dark chocolate, cottage cheese, curd cheese, cocoa, premium flour, eggs, coffee, vanilla extract, raspberries, mint
Recipe preparation:
- Place the grills in the lower and upper third of the oven. Put a small baking dish on the lower wire rack and pour into it approximately 1/3 of the water. Preheat the oven to 160 ° C. Sprinkle lightly culinary spray detachable baking dish with a diameter of 22 cm. and wrap it with foil on the outside so that nothing leaks.
- Korzh: In a medium-sized bowl, mix the crushed Graham crackers, sugar, water and melted butter. Lay out mass into the mold and press it to its bottom. Put in the freezer for 15 minutes, so that the cake becomes firm while preparing the filling.
- Filling: Put chocolate in a microwave bowl ovens. Preheat at medium power, so that it melts, about 1 minutes, depending on the power of your microwave. Shuffle to a homogeneous consistency. Grind the cottage cheese in the kitchen bowl combine until smooth. Add cream cheese, sugar, cocoa and flour and continue whisking, scraping the mixture with the walls of the bowl. Add the egg, egg whites, espresso, vanilla and mix. Add melted chocolate and mix until complete. mixing. Pour the filling onto the prepared cake.
- Place the mold on the top grill in the oven and bake until the cheesecake will not freeze, and will not tremble slightly in the center, approximately 50-55 minutes. Turn off the oven and leave the cheesecake inside for another 1 hour. Then shift the cheesecake pan to the wire rack so that it has cooled, and go around with a knife.
- Leave at room temperature for about 2 hours, and then refrigerate for 8 hours or overnight. Before serve at room temperature for about 1 hour. For a beautiful serving, slice the cheesecake with a hot, clean knife, wiping it after each cut. Serve each slice with fresh raspberries and a sprig of mint.
