Velvet Chocolate Cheesecake

Submitted by Denise Sullivan

Chocolate Crust:

• 1-2 T. unsalted butter at room temperature
• 1 package chocolate wafer cookies (8.5 oz.), finely ground
• pinch of salt
• 1/4 tsp cinnamon
• 1/3 cup melted unsalted butter, cooled to room temperature

Cover the bottom and sides of a 9 inch springform pan evenly with unmelted butter. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cake bakes. Set aside.

Combine the cookie crumbs, salt and cinnamon in a medium bowl. Drizzle the melted butter over the mixture and stir vigorously until the crumb mixture is slightly darkened.

Spoon about half of the crumb mixture in a ring around the outer edge of the pan bottom next to the sides of the pan. With your fingers press the crumbs up the sides of the pan, turning the pan until the sides are covered with an even layer of crumbs to about 3/4" below the top edge of the pan. Press firmly against the sides of the pan.

Pour the remaining crumbs in the center of the pan. Spread the crumbs evenly over the bottom of the pan. Press crumbs firmly against the bottom. With a small knife trim the top of the crst evenly to make a smooth edge about 3/4 " below the top edge of the pan. Refrigerate crust for about 30 minutes while you prepare filling.

Filling

• 24 oz. cottage cheese (3 cups of 1% or 2%)
• 12 oz. reduced fat cream cheese (1-1/2 cups) cut into pieces
• 1 cup packed brown sugar
• 1/2 cup sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1 large egg
• 2 large egg whites
• 1 1/2 Tbsp instant coffee granules dissolved in 2 Tblsp hot water
• 2 tsp double strength pure vanilla extract
• 1/4 tsp salt
• 2 oz semisweet or bittersweet chocolate, melted

Preheat oven to 350 degrees F. In a food processor, puree the cottage cheese until it is VERY smooth. Stop once or twice to scrape down the sides of the bowl and continue to puree. Add the cream cheese, brown and white sugars, cocoa powder and cornstarch and process until smooth. Add the egg, egg whites, coffee, vanilla, salt and melted chocolate and blend well. Pour into the springform pan very gently. Gently rotate the pan several quarter turns to settle the batter.

Place the cheesecake in a shallow roasting pan and pour in enough boiling water into the roasting pan to come 1/2" up the sides of the springform pan. Bake for 30 minutes. Reduce oven temperature to 325 degrees F. Bake for another 45 minutes. The cheesecake is finished when the edges are set but the center still jiggles when the pan is tapped.

When finished, turn off the oven. Let the cake cool in the oven with the door open for 1 hour. Move the cake out of the water bath and remove the foil. Cool at room temperature on a wire rack for another 2 hours. Remove the sides of the springform pan.

Refrigerate uncovered until chilled, then cover and refrigerate. When serving, you can garnish with chocolate covered coffee beans or fresh strawberries, raspberries and/or blackberries that are glazed with a glaze of 1/4 cup red currant jelly and 1 teaspoon cognac heated until the jelly is melted. Once the the fruit has been arranged along the top edge of the cheesecake, brush with the glaze and refrigerate at least 1 hour to set the glaze. Serve cold.

NOTE: I developed this recipe after trying a variety of cheesecake recipes from serveral cookbooks and cooking magazines. I prefer to use high quality chocolate and cocoa powder, such as Scharffenberger or Ghirardelli.