-CRUST-
1 c Chocolate wafer crumbs 2 tb Margarine,melted
2 tb Splenda granular sweetner
FILLING
2 c 2% cottage cheese(500g) 1 1/4 c Splenda granular
1 pk Light cream cheese,softened 1/2 c Unsweetened cocoa powder
And cut into cubes 1 tb Cornstarch
2 Eggs 1 Square semi-sweet chocolate,
3/4 c Light sour cream Melted,optional
Combine all crust ingredients.Press evenly onto bottom of 8″
spring-form pan.Bake at 325 degrees for 5 minutes. Meanwhile in food
processor, process cottage cheese until smooth.Add cream cheese and
precess until blended.Pour into pan.Bake for 45 to 50 minutes or
un6il firm around edges and slightly soft in centre.Run knife around
edge of cheesecake to loosen from pan.Cool on rack.Cover and
chill.Garnish as desired(e.g.fresh raspberries and chocolate curls).
Tip; Place a pan of hot water in oven beside cheesecake to prevent
surface cracks.
Per serving (without chocolate) 99g Energy 202 calories Protein 10.6g
Fat 11.4g Carbohydrates 15.7g
Yields
12 servings