Cook Time: 25 minutes
Cool Time: 2+ hours
Grade: A
Make Again: Yes
Recipe Source: Everyday Food (January 2011)
This recipe (link above) uses cottage cheese instead of cream cheese. It called for non-fat, but I like to eat 2% which only has 10 more calories and a few grams of fat per serving, so I went with that instead. Otherwise the only fat comes from the egg. (Although I also use Penzey's cocoa, which has a little too.)
The batter was more runny than the pictures showed in the magazine. I made a half recipe and filled 5 cups (original full recipe should make 9 cups). I stilled had some of the batter left over.
These were really good. It didn't taste exactly the same as a cream cheese cheesecake, but the tangy taste was there and I liked it.
I don't like coffee, so I cut the amount of espresso powder in half (but didn't eliminate) to make the chocolate taste better without the mocha taste. That always works well for me.
The neatest part of the recipe is that you make these in muffin tins with muffin papers. You don't have to grease any pans and they are easy to get out. The other great part of this recipe is that you use Chocolate Wafers for the crust. You fill the cup with the batter then place a cookie on top. The Famous Chocolate wafers fit perfectly if you your cups are filled to 1/4 of the top. There is the issue of only using a few of these wafers for this recipe and they are fairly expensive and not found at all my local grocery stores. However, I froze the extra cookies, and hopefully I can find another use for them.
All in all, I think this is a very clever recipe and it is pretty light. Part of that comes from the petite sizing which is easy since they are single serving cakes. I also like that these have a decent amount of protein which fills me up more than sugar, certainly. I will definitely make these again.
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