Submitted by:

Preparation time:
Cooking time:



1½ cups chocolate wafer crumbs (about 24 wafers)
1¼ cups plus 1 tablespoon granulated sugar, divided
1 tablespoon margarine, melted
1 tablespoon water
1 container (16 ounces) cottage cheese
2 packages (8 ounces each) cream cheese, softened
½ cup cocoa powder
¼ cup all-purpose flour
2 large eggs
2 egg whites
¼ cup strong brew coffee
raspberries, chocolate leaves and icing sugar, for garnish


Preheat oven to 325 degrees. Spray a 9” springform pan with vegetable cooking spray. In a medium bowl, combine crumbs, 1 tablespoon granulated sugar, margarine and water. Press mixture into bottom of prepared pan. Bake for 15 minutes. Place on wire rack to cool. In a blender or food processor fitted with a metal blade, puree cottage cheese. In a large mixing bowl, using an electric mixer set on high speed, beat cream cheese with cottage cheese until fluffy. Add remaining sugar, cocoa and flour. Beat in eggs and egg whites, one at a time, until smooth. Stir in coffee. Pour into baked crust. Bake for 1 hour. Turn off oven; let cake cool with door ajar until completely cool. Run knife around edge of cake. Chill for 4 hours. Remove pan and garnish with raspberries, chocolate leaves and icing sugar.

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.