Lighter Chocolate Cheesecake

READY IN: 1hr 15mins
Recipe by Grace Fung

This is a recipe from Hershey's. Have not tried yet but sounds good. Tell me how it turns out (Cooling and chilling time not included)

Top Review by 89240

Yum!! This is a very, very good cheesecake. I used crumbled chocolate graham crackers for the crust. I also melted about a tablespoon of butter and brushed it on the bottom and sides of the pan before sprinkling on the crumbs. I think that helped the crust hold together. Instead of egg substitute, I beat 2 eggs very well and then measured 1/3 cup of them. It cracked a little on one side, and coming out of the oven, the top was uneven. It settled and became smooth upon sitting. I've never made a baked cheesecake before, so I think that was probably my fault. I only have a small food processor so i had to mix the ingredients in my mixer after pureeing the cottage cheese in my processor. I think that may have beaten too much air into the batter, even though I tried not to overbeat it. The taste was still very good, and not too dense or heavy so it could be served after a meal. Thanks, we really enjoyed this. Oh, and I served without strawberries.

Ingredients Nutrition


  1. Preheat oven to 325F.
  2. Sprinkle cracker crumbs to the bottom of an 8-inch springform pan.
  3. Process cottage cheese in a food processor until smooth.
  4. Add cream cheese, sugar, cocoa and strawberries.
  5. Keep processing until smooth.
  6. Add egg substitute and STIR until just combined.
  7. Pour batter into the prepared springform pan.
  8. Bake for 55 to 60 minutes until the centre is almost set.
  9. Loosen cheesecake from side of pan with knife.
  10. Cool in pan on wire rack completely.
  11. Cover and and chill in refrigerator for at least 3 hours.
  12. Decorate with wiped cream and strawberries, if desired.

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