This is designed to be a lactose-free cheesecake. That's right, those among you who can't digest lactose - you can now have cheesecake! It's also super-cheap - Beyond the stuff that was already in my pantry, I spent exactly $4.09 on ingredients - and surprisingly low fat. You won't be able to resist making another one.)
Crust
2 cup crushed graham crackers or plain cookies (at 79 cents a pack, I used 2/3 of a pack of Goya Maria Cookies)
8 tablespoons oil
4 tablespoons hot water mixed with 4 teaspoons instant mocha mix (any cocoa mix will do, I just had mocha on hand)
Mix together and pat into the pie dish as the crust. I used the meat tenderizer to crush the cookies. It's very satisfying to smash things with that, especially when they make cracking noises.
Filling
2 cups (16 oz) cottage cheese (I used the new Lactaid brand - no lactose - but if you can consume lactose, just go for something with small curds)
1/2 cup of baking cocoa (this is unsweetened)
2 teaspoons vanilla
2 eggs
3 tablespoons flour
1 tablespoon corn starch
2/3 cup of brown sugar
1/4 teaspoon salt
3 handfuls of semi-sweet chocolate chips
3 shot of amaretto liquor*
Blend. I've heard of people making cheesecake filling in the blender, but I just dump everything in a big bowl and have at with the electric mixer.
Pour into the crust. Bake at 350F for 25 minutes or until the edges of the cheesecake are firm and center jiggles slightly.
*If you don't have amaretto or you don't want to cook with alcohol, you can replace this with a dash of almond extract. If you're in the US, A C Moore (yes, the craft store) sells an amaretto extract for about $2. (Warning: Their flavorings are *very* strong; only use a small amount.)
Additionally, you can play with other flavors. I plan to try this out with Creme de Menthe later this summer. Trying it out with strawberries or raspberries and then garnishing the top could be delicious and exciting. There's really no end to what you can do with chocolate cheesecake.
Crust
2 cup crushed graham crackers or plain cookies (at 79 cents a pack, I used 2/3 of a pack of Goya Maria Cookies)
8 tablespoons oil
4 tablespoons hot water mixed with 4 teaspoons instant mocha mix (any cocoa mix will do, I just had mocha on hand)
Mix together and pat into the pie dish as the crust. I used the meat tenderizer to crush the cookies. It's very satisfying to smash things with that, especially when they make cracking noises.
Filling
2 cups (16 oz) cottage cheese (I used the new Lactaid brand - no lactose - but if you can consume lactose, just go for something with small curds)
1/2 cup of baking cocoa (this is unsweetened)
2 teaspoons vanilla
2 eggs
3 tablespoons flour
1 tablespoon corn starch
2/3 cup of brown sugar
1/4 teaspoon salt
3 handfuls of semi-sweet chocolate chips
3 shot of amaretto liquor*
Blend. I've heard of people making cheesecake filling in the blender, but I just dump everything in a big bowl and have at with the electric mixer.
Pour into the crust. Bake at 350F for 25 minutes or until the edges of the cheesecake are firm and center jiggles slightly.
*If you don't have amaretto or you don't want to cook with alcohol, you can replace this with a dash of almond extract. If you're in the US, A C Moore (yes, the craft store) sells an amaretto extract for about $2. (Warning: Their flavorings are *very* strong; only use a small amount.)
Additionally, you can play with other flavors. I plan to try this out with Creme de Menthe later this summer. Trying it out with strawberries or raspberries and then garnishing the top could be delicious and exciting. There's really no end to what you can do with chocolate cheesecake.
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Hopefully this (and the dishes that come after it) will make up for it.
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