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Chocolate Cheesecake



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1 1/2 cups crumbled chocolate wafers (about 28)
6 tbsp. butter, melted
2/3 cup sugar, divided
2 gelatin unflavored envelopes
2 cups milk
2 egg yolks
12 oz. semisweet chocolate, broken
2 cups cream-style cottage cheese (about 8 oz.)
2 egg whites
1 cup whipping cream, whipped
Whipped cream, for topping (optional)
Strawberries, for topping (optional)


  1. 1
    In a small mixing bowl, stir together crumbled wafers and melted butter. Press mixture evenly over bottom and 1 1/2" up sides of a buttered 9" springform pan.
  2. 2
    In a large saucepan, combine 1/3 cup of the sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until thickened. Stir in chocolate until melted. Cover and chill until partially set.
  3. 3
    In a blender container, blend cottage cheese until smooth. Fold into chilled chocolate mixture. In a medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup of the sugar, beating until stiff peaks form. Gently fold into chocolate mixture. Fold in 1 cup whipped whipping cream. Pour mixture into prepared springform pan. Chill at least 4 hours or until firm. If desired, garnish with additional whipped cream and strawberries.

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cuisines North & South American
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