Chocolate and coffee are a match made in heaven. While cheesecake can be a bit fattening, you can use cocoa powder instead of fat-laden chocolate to make a low-calorie chocolate sauce and relish the yummy cake without worrying about gaining those extra kilos!
Preparation Time: 20 minutes
Cooking Time: 5 to 7 minutes
Makes: 4 servings
For the Cheese Layer:
- Low-fat Cottage Cheese (Paneer) - 1¼ cup
- Coffee Powder- 2½ tsp dissolved in 1 tbsp of water
- Sugar Substitute- 2 tsp
For the Biscuit Layer:
- Finely-Crushed Digestive Biscuits- ½ cup
- Low Fat Butter- 1 tbsp
For the Chocolate Sauce:
- Cocoa Powder- 1 tbsp
- Low Fat Butter- 2 tsp
- Low Fat Milk- 1 cup
- Corn Flour- ½ tsp dissolved in a tablespoon of milk
- Sugar- 1½ tbsp
- For the cream cheese layer, blend the paneer, coffee, and sugar substitute in a mixer till it turns into a thick paste.
- Divide the mixture into 4 equal portions and set aside.
- For the biscuit layer, blend the biscuits with butter in a mixer, divide into 4 equal portions and keep aside. Make sure to blend lightly.
- For the chocolate sauce, mix the cocoa powder, butter, milk, and sugar in a nonstick pan and cook until the sugar melts. Add the corn flour paste and cook for 5 to 7 minutes while stirring continuously. Remove from the flame and keep it aside.
- Place a 2½" diameter ring mold on a flat plate. Put the biscuit mixture and press it down to make a ½" thick layer.
- Top it with a portion of cream cheese layer.
- Repeat similarly to make 3 more portions.
- Refrigerate the cake in a refrigerator for 4 to 5 hours.
- De-mold carefully and serve immediately with hot chocolate sauce.
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