Silken tofu and low-fat cottage cheese make a surprisingly rich-tasting cheesecake. Although silken tofu has the smoothest texture, you could also make this with regular tofu. Timing alert: The cheesecake needs to chill for at least four hours.
- 24 chocolate wafer cookies (5 ounces)
- 1 tablespoon extra-light vegetable oil, such as olive or canola oil
- 1 tablespoon water
- ¼ cup unsweetened cocoa powder
- 2 tablespoons hazelnut liqueur or amaretto
- 1 pound firm silken tofu
- 1 cup low-fat (1%) cottage cheese
- ¼ cup mini chocolate chips (2 ounces), melted
- ¾ cup packed dark brown sugar
- 2 tablespoons flour
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla extract
1. Preheat the oven to 375°F. In a food processor, process the cookies until finely ground. Add the oil and water, and process until combined.
2. Spray a 9-inch spring form pan with nonstick cooking spray. Press the crumb mixture into the bottom and partway up the sides of the pan. Bake for 10 minutes to set the crust. Let cool on a wire rack. Reduce the oven temperature to 350°F.
3. In a small bowl, combine the cocoa and liqueur until well moistened. In a food processor, combine the cocoa mixture, tofu, cottage cheese, chocolate chips, brown sugar, flour, whole egg, egg whites and vanilla, and process until very smooth.
4. Pour the batter into the prepared crust and bake for 40 minutes.
5. Reduce the oven temperature to 250°F and bake for 10 minutes, or until the cheesecake is just set. Cool to room temperature, then refrigerate until chilled, about 4 hours.
Makes 12 wedges.
Nutrition per wedge: 191 calories, 5.2g total fat (2g saturated), 19mg cholesterol, 1g dietary fiber, 29g carbohydrate, 7g protein, 214mg sodium.