SECRET INGREDIENT When puréed in a food processor, nonfat cottage cheese—high in protein but low in calories—becomes a smooth, creamy base for delectable cheesecakes such as this chocolate-espresso flavored version.
Recipe information
Yield
makes 9
Ingredients
Preparation
Step 1
Preheat oven to 275°F. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder, flour, espresso powder, and vanilla. Purée until smooth, about 4 minutes, scraping down sides as needed.
Step 2
Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).
Step 3
To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.
About cottage cheese
Step 4
Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.
nutrition information
Step 5
Per Cheesecake (without whipped cream)
Step 6
Calories: 196
Step 7
Fat: 2g (1g Saturated Fat)
Step 8
Protein: 10g
Step 9
Carbohydrates: 34g
Step 10
Fiber: 1g
