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.
- 1 cup nonfat cottage cheese
- 8 ounces light cream cheese
- 1 cup sugar
- 1⁄3 cup cocoa (unsweetened)
- 10 ounces strawberries (thawed if frozen)
- 1⁄3 cup liquid egg substitute
- 1⁄3 cup graham cracker crumbs
Directions See How It's Made
- Preheat oven to 325F.
- Sprinkle cracker crumbs to the bottom of an 8-inch springform pan.
- Process cottage cheese in a food processor until smooth.
- Add cream cheese, sugar, cocoa and strawberries.
- Keep processing until smooth.
- Add egg substitute and STIR until just combined.
- Pour batter into the prepared springform pan.
- Bake for 55 to 60 minutes until the centre is almost set.
- Loosen cheesecake from side of pan with knife.
- Cool in pan on wire rack completely.
- Cover and and chill in refrigerator for at least 3 hours.
- Decorate with wiped cream and strawberries, if desired.