Yield
Makes 10 to 12 servings

The dairy-fresh tang of neufchâtel and cottage cheese balances the rich chocolate taste--mostly from cocoa--in this smooth cheesecake.

How to Make It

Step 1

In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 1/2 in. deep).

Step 2

In a food processor or in bowl with a mixer, whirl or beat until smooth the neufchâtel, cottage cheese, egg, sugar, cocoa, flour, vanilla, salt, and almond liqueur. Stir in chocolate chips. Scrape mixture into chocolate crust.

Step 3

Bake cheesecake in a 350° regular or convection oven until filling looks dry at rim of the cake and is firm in the center when pan is gently shaken, 30 to 40 minutes.

Step 4

Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours. Serve, or if making up to 2 days ahead, wrap airtight and chill. Remove pan rim and cut cake into wedges.

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