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Chocolate-Orange Cheesecake

Yield Makes 12 servings
Notes: This cake tastes unbelievably rich, creamy, and fudgy. Garnish with mint leaves and orange slices.

Ingredients

  • 2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
  • 1 1/2 tablespoons melted butter or margarine
  • 1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese
  • 1 package (8 oz.) nonfat cream cheese
  • 2 large eggs
  • 2 large egg whites
  • 1 cup sugar
  • 3/4 cup alkaline-treated cocoa
  • 1/4 cup orange-flavor liqueur or orange juice
  • 2 teaspoons grated orange peel
  • 1/3 cup chopped semisweet chocolate

Nutrition Information

  • calories 209
  • caloriesfromfat 25 %
  • protein 10 g
  • fat 5.8 g
  • satfat 2.9 g
  • carbohydrate 32 g
  • fiber 0.0 g
  • sodium 356 mg
  • cholesterol 43 mg

How to Make It

  1. Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).

  2. Bake in a 350° oven until crust is slightly toasted, 10 to 12 minutes.

  3. Meanwhile, in a blender or food processor, whirl cottage cheese, cream cheese, eggs, and egg whites until very smooth.

  4. In a large bowl, mix sugar and cocoa. Add cheese mixture, liqueur, and orange peel.

  5. Heat chocolate in a microwave-safe bowl in a microwave oven at full power in 5-second intervals until soft. Stir until smooth, then scrape into cheese mixture. Beat with a mixer until smoothly blended. Pour into hot or cool crust.

  6. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 40 to 45 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days.

  7. Remove pan rim and cut cake into wedges.