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

Ingredients:

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

Method:

• 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 mould 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-mould carefully and serve immediately with hot chocolate sauce.