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Chocolate Drizzle Cheesecake

This cheesecake will look like you bought it from a high-end bakery. To drizzle the chocolate, use a plastic pastry bag or a Ziploc freezer-weight quart or gallon bag—it's strong enough to take the pressure.

Serves 16
Ready in 240 mins
Prep time 30 mins
Cooking time 90 mins
Chill time 120 mins
233 calories per serving


> 40 vanilla wafers
> 1 tbsp canola oil
> 2 1/2 cups 1% low-fat cottage cheese
> 12 oz reduced-fat cream cheese (not nonfat), cut into pieces
> 1 cup granulated sugar
> 1/4 cup cornstarch
> 3 large eggs
> 1 cup nonfat plain yogurt
> 2 tsp vanilla extract
> 1/4 cup semi-sweet chocolate chips
> 2 tbsp heavy cream


Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. In a food processor, grind vanilla wafers, then slowly add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan. In a clean food processor bowl, puree cottage cheese until smooth, scraping down sides. Add cream cheese, granulated sugar and cornstarch; process until very smooth.
Add eggs, yogurt and vanilla; process until smooth. (Follow instructions on next page to make different variations). Pour over crust. Place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan. Bake in preheated oven for 1½–1¾ hours, or until edges are set. Turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with the door open, for 1 hour.
Remove cheesecake from water bath. Refrigerate, uncovered, until chilled, about 2 hours. Before you're ready to serve, melt chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Drizzle chocolate over each serving of cheesecake.

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