I’ve made dozens upon dozens of different takes on this classic desert. Here is one of them if you haven’t checked it out yet. Most times, to change up the flavour, I’ll play around with different extracts – think vanilla, red velvet cake, rum, banana, hazelnut etc.. But the bulk of my flavour usually comes from protein powder. Now, I don’t see anything wrong with adding protein powder to my dishes. If you do your research, you’ll find good, high quality protein powders out there. But I do realize that they are pricey and not everybody is willing or wants to spend the money on it, especially given the fact that cheesecake, in particular, already has an abundance of protein from all the cream cheese, cottage cheese and yogurt that you make it with. So for this reason, in this recipe I’ve skipped the protein powder. Well, ok, there is another reason…. The last time I shared my protein packed treat with my spouse I nearly killed him! It gave him such bad stomach that once he went into the bedroom after consuming my treat I did not see him the entire day! He had to wait it out and the cramps went away, but wholly guacamole I would not wish this on anybody! So in the spirit of not wanting to hurt my loved ones this recipe does not call for any fancy powders. In fact, it’s pretty darn basic:
- 200g Light Philadelphia Cream Cheese
- 120g Krisda Semi Sweet Chocolate Chips (See Note 1.)
- 500g Dry Pressed Cottage Cheese (See Note 2.)
- 3 Eggs
- Few drops of liquid stevia
- Chocolate Extract
- 1/4 cup Chocolate Walden Farms Syrup (optional) (See Note 3.)
- Beat the eggs with stevia and chocolate extract in a food processor or by hand.
- Add Cream Cheese and slowly start adding the Cottage Cheese in small chunks. It’s important not to add the entire 500g at once, because it may break your food processor, it’s very dry.
- In the meantime melt the chocolate chips in a double boiler. Simply put your chocolate chips in a small bowl and place it on top of a pot half full with water so that the bottom of your “chocolate bowl” is only slightly touching the water. Put the whole contraption on the stove and set the element to medium-medium high heat. There is no need to boil the water. Once your melting process starts you want to stir the chocolate occasionally.
- Add melted chocolate to your cheese mixture, mix well.
- You may choose to add other flavourings to your cheesecake, I added 1/4 cup Walden Farms syrup. You can use cocoa powder, but I found it unnecessary as the chocolate chips gave my cheesecake enough of a chocolaty flavour.
- Once everything is integrated pour into your baking pan, I opted for a round one, but it’s up to you.
- Bake at 350 degrees for about 45 minutes or until done. Don’t let it dry out too much. You want it to be moist inside.
NOTE 1: When a recipe calls for chocolate I do one of two things: I either use the Baker’s unsweetened 100% dark chocolate or Krisda Semi Sweet Chocolate Chips. For this recipe I opted for the latter simply because it has some sweetness from stevia and as I am not using a whole lot of sweeteners in here I thought Baker’s unsweetened chocolate would make the cheesecake bitter.
NOTE 2: Dry Pressed Cottage Cheese is my latest find at the grocery store! I’ve been using it for a while now, so it’s not a new discovery. It’s cottage cheese in its purest form without all the additives and crap that you normally see in a tub of cottage cheese. It’s practically fat free, 50g contains 10g protein and 1.8g carbs. And it’s ideal for cheesecake, but you have to be careful while processing it. If you put the entire package of 500g in your food processor without any added liquids the motor of your machine might not be able to run at high speed and will cut out. I usually either add liquids early on or pulse instead of going full tilt. Once the consistency is silky smooth there is no danger to breaking your machine, it’s just the initial start.
NOTE 3: Chocolate Walden Farms Syrup is a product that claims to be calorie free as it is sweetened with Sucralose. Now it’s entirely up to you if you want to include it or not as there is always an ongoing debate concerning Sucralose. I like to have some on hand, but due to the calorie free statement on the bottle it does get used quite liberally, so let’s just say it does not last 😉
I usually weigh my finished product and track my macros by grams. So for example this entire cheesecake weighs about 880g. 150g, which is a very generous serving is 268cal, 22p, 17c, 12f.
And there you have it, Chocolate Cheesecake that does not kill. Yes, I have shared it with Randy and I think he approved, however he did not ask for seconds 🙁