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5041 Low-cal-chocolate-coffee-fusion-cheesecake

Low cal chocolate coffee fusion cheesecake

Low cal chocolate coffee fusion cheesecake

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.



 


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