Cottage Cheese Double Chocolate Recipes

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.

COTTAGE CHEESE DOUBLE CHOCOLATE

Steps:

• Preheat oven 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla.
• Combine the flour, baking powder, baking soda, salt and cocoa. Gradually stir into the creamed mixture. Fold in the cottage cheese, chocolate chips and nuts. Cover dough and refrigerate for 1 hour.
• Roll the dough into walnut sized balls then roll the balls in the powder sugar. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE COTTAGE CHEESE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream the first five ingredients in a large bowl.
• In a seperate bowl, combine the flour, cocoa, baking powder, soda, salt and nuts. Fold into creamed mixture.
• Drop by spoonfuls into a bowl of confectioner's sugar.
• Roll and place on greased cookie sheet.
• Bake ten minutes.

CHOCOLATE COTTAGE CHEESE

Steps:

• Combine all ingredients.
• If desired, puree in blender until smooth (not necessary, but it'll look more appetizing).
• Eat.

CHOCOLATE SWIRLED CHEESECAKE

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; refrigerate, covered, 1 hour. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan. Coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 in. up sides. , Preheat oven to 350°. In a food processor, process drained cottage cheese until smooth. Add cream cheese, sugar and salt; process until blended. Transfer to a bowl; stir in vanilla, eggs and egg white. Remove 1 cup batter to a small bowl; stir in melted chocolate., Pour plain batter into crust. Drop chocolate batter by spoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan., Bake until center is just set and top appears dull, about 40 minutes. Turn off oven; open door slightly. Cool cheesecake in oven 30 minutes., Remove springform pan from water bath; remove foil. Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top with raspberries.