Chocolate Cheesecake with a Strawberry Topping
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 275
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 9
- Cholesterol
- 86
- Sodium
- 277
- Total: 1 hr 10 min (plus chilling time)
- Active: 30 min
Ingredients
Cheesecake:
Nonstick cooking spray
3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
2 cups full fat cottage cheese, such as Daisy
One 8-ounce package light cream cheese, softened
3 large eggs
3/4 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Strawberry Sauce:
One 10-ounce bag frozen strawberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
Pinch kosher salt
1 teaspoon vanilla extract
Directions
- For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
- Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
- Serve the cheesecake cold, topped with the strawberry sauce.