Chocolate Cottage Cheesecake

I had some cottage cheese in the fridge with just a few days left before going bad, so I was looking for a way to use it up. After my last Cottage Cheesecake turned out fabulous, I decided to make it chocolate.

I tracked down a Hershey version of the recipe to help me figure out how mug cocoa powder to use, and I decided to stick with the graham crust but this time used powdered sugar and added in some cocoa powder.

I used my blender just like last time to crush the graham crackers, then mixed in the powdered sugar and cocoa.  I added the crust mix to a pie dish along with some melted butter and pressed down throughout the pan to form the crust.

I made the filling in the blender as well and added in cocoa powder to create a rich chocolatey filling 

I let it bake for an hour, then let the cheesecake cool.

If you are looking for a rich, chocolate dessert, this is the jackpot.  I was able to share this one with a couple of my friends and my family and got great feedback all around.  It was creamy and cocoa filled in every bite, and the crust was utterly fantastic.  Next time I make a cheesecake, I plan on making a swirl detail and since I saw some other versions calling for semisweet chocolate in the filling, I may have to give that a shot.  But I have to say, making this version again without changing a thing would still be perfect!  Cheesecake, I love you.

Chocolate Cottage Cheesecake Recipe


For the crust:
1/4 cup melted butter
1 cup graham cracker crumbs
6 tablespoons powdered sugar
6 tablespoons cocoa powder

For the filling:
2 cups cottage cheese
1/2 cup milk
2 eggs
3 tablespoons flour
1/2 cup cocoa powder
1 teaspoon vanilla extract
2/3 cup sugar
1/4 teaspoon salt


Preheat oven to 325 degrees F. Put melted butter in a pie dish and stir in graham cracker crumbs, powdered sugar and cocoa powder. Press firmly into pie dish. In a blender, combine cottage cheese, milk, eggs, flour, cocoa powder, vanilla, sugar and salt and blend until smooth. Pour the finished mixture into the prepared crust. Bake for 1 hour, or until filling is firm. Allow to cool completely and store refrigerated.

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