ISO - Not too sweet/rich Chocolate Cheesecake Recipe
When I asked family what dessert they wanted Christmas night their response was Chocolate cheesecake. Dinner is going to be heavy, making Prime Rib.
Does anyone have a good recipe for a chocolate cheesecake that isn't too rich or sweet?
I was going to suggest an Italian-style ricotta cheesecake with grated or finely chopped bittersweet chocolate added to the batter. Not anywhere as heavy as a traditional chocolate cheesecake which I think would sit like an anvil in my stomach even after a light meal, never mind a heavy one.
Here's an easy, light ricotta cheesecake I've had good success with, and I'm no baker: http://www.epicurious.com/recipes/foo...
I now skip the drain-ricotta step, because the ricotta I buy has nothing to drain off.
I've made a chocolate marble version by omitting the citrus, mixing about 1/4 of the batter with an equal amount of melted bittersweet chocolate, and swirling it back in.
- agree on the neufchatel, you can lighten it with some low-fat ricotta as well.
- replacing some of the chocolate with good, dark cocoa would help.
- you can substitute 2 egg whites for one of the eggs.
- and todao's tip is a great one - espresso is a must for enhancing the chocolate flavor.
you can give this Eating Well recipe a whirl:
Cheesecake, by its very nature, is rich. And adding chocolate to the ingredients (even more fat) doesn't help make it less rich. You might want to try reducing the sugar in your favorite chocolate cheese cake recipe and adding a couple tablespoons of strong espresso. You'll need a pre-bake taste test to know where the balance is so make sure you use pasteurized eggs.