(Hamilton, Ontario, Canada)
This is a fabulous chocolate cheese cake — that can also be made healthy if you use natural ingredients, low fat, naturally sweetened cookies, etc. And you’ve probably heard that chocolate, especially dark, is full of anti-oxidants, so it’s good for you!
750g of light, low fat cream cheese, at room temperature – (which is about 26 oz., or about 3 cups)
1-1/2 cups of chocolate cookie crumbs
3/4 cup of sugar (or sugar substitute)
2 Tbsp. of melted butter
6 squares of semi-sweet chocolate (or equivalent in chocolate pieces)
1 tsp. of vanilla
9″ springform pan
Preheat the oven to 325°F. Combine the melted butter and the cookie crumbs and firmly press them both onto bottom of the pan.
Using an electric mixer on medium, combine the sugar, the vanilla and cream cheese in a bowl until it is all well blended. Then add in the chocolate and mix it all very well.
Next add in the eggs, one at a time, and mix them on low just until each one is blended. Do not over-mix the eggs.
Pour the mixture into your pan, on top of the cookie crumbs.
Bake 45 to 50 minutes or until the centre is almost set. Use a toothpick to test to see if it is done. The tooth pick should be nearly clean when it is removed.
Loosen the cake from out of the rim of the pan by sliding a knife or other flat utensil between them.
Finally, cool the dessert thoroughly before removing the rim of the springform pan.
Refrigerate it overnight (for a minimum of four hours) before serving it. Be sure to store it in the refrigerator.