Ingredients for Cocoa Cottage Cheesecake
- 1 ½ cups finely crushed vanilla wafer cookies
- 3 tablespoons unsweetened cocoa powder
- Butter
- 16 ounces (2 cups) cottage cheese
- ½ cup granulated sugar
- Unflavored Gelatin
- ½ cup milk
- Vanilla Extract
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How to Make Cocoa Cottage Cheesecake
- Preheat oven to 350°F (175°C).
- Finely crush 1 ½ cups vanilla wafer cookies. In a medium bowl, combine crushed cookies, 1 tablespoon unsweetened cocoa powder, and 1 tablespoon melted unsalted butter. Mix well.
- Press the cookie mixture firmly into the bottom of an 8-inch springform pan.
- Bake for 5-7 minutes, or until lightly golden. Let cool completely on a wire rack.
- While the crust cools, place 16 ounces (2 cups) of cottage cheese in a food processor or blender.
- Blend until completely smooth and creamy.
- In a small saucepan, whisk together 2 tablespoons unsweetened cocoa powder, ½ cup granulated sugar, and 1 packet (1 ¼ teaspoons) unflavored gelatin.
- Gradually whisk in ½ cup milk. Let stand for 5 minutes to allow the gelatin to soften.
- Cook over medium heat, stirring constantly, until the gelatin is completely dissolved and the mixture is smooth. Do not boil.
- Remove from heat and let cool slightly.
- Add the cooled gelatin mixture and 1 teaspoon vanilla extract to the blended cottage cheese. Process until well combined and smooth.
- Pour the mixture over the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
51g
Fat
16g
Carbs
7g
