YieldsMakes 10 to 12 servings
AuthorValerie M. Corpuz, Wilmington, California,
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
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
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
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
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.

Ingredients

 20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)
 2 tablespoons melted butter or margarine
 1 1/2 packages (8 oz. size, 12 oz. total) neufchâtel (light cream) cheese or cream cheese
 1 cup small-curd low-fat cottage cheese
 1 large egg
 3/4 cup sugar
 6 tablespoons unsweetened cocoa
 1/4 cup all-purpose flour
 1 teaspoon vanilla
 1/4 teaspoon salt
 1/4 cup almond-flavor liqueur (such as amaretto) or 1/4 teaspoon almond extract
 2 tablespoons miniature (or coarsely chopped regular) semisweet chocolate chips

Directions

Step 1
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
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
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
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.

Chocolate Amaretto Cheesecake