Mocha Cheesecake With Chocolate Crumb Crust - Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Cheesecake in a slow cooker? Actually, it's a brilliant, delicious idea. The even heat of the slow cooker is akin to the water, and it gives the cake a velvety, smooth texture. Be sure to make it a day ahead; the cake improves in flavor and texture with overnight refrigeration and will last up to four days in the fridge. Before attempting this recipe, check to see that your slow cooker is large enough to accommodate a 7-inch springform pan; a 3 1/2 to 4-quart cooker worked. Each serving is 1/10th of cake. Point Value is 6. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
1 cup finely crushed chocolate wafer cookie (16 cookies, such as nabisco famous wafers) |
2 tablespoons sugar |
2 tablespoons butter, nmelted |
2 teaspoons instant espresso instant coffee granules or 2 teaspoons instant coffee granules |
2 teaspoons warm water |
16 ounces style light cream cheese, at room temperature |
1/2 cup firmly packed brown sugar |
1/2 cup fat free egg substitute |
1/3 cup chocolate syrup |
1/2 teaspoon unsweetened cocoa powder |
Directions:
1. To prepare the crust, combine the cookie crumbs and sugar with a fork in a small bowl. Add the butter and mix well. Press into a 7-inch springform pan; refrigerate 15 minutes.
2. In another small bowl, blend the coffee granules and the water until dissolved, and set aside.
3. With an electric mixer on medium speed, beat the cream cheese and brown sugar in a mixing bowl until very smooth. Beat in the egg substitute. Add the chocolate syrup and the espresso mixture and beat until well mixed, scraping the bowl as necessary. Pour into the crust.
4. To place the pan in and remove it from the slow cooker easily, cut two 20x6-inch strips of heavy-duty aluminum foil. Fold each strip lengthwise into thirds. Cross them and place the filled pan in the center of the cross. Bring the four strips up and lift the pan, using as handles. Place the pan in the slow cooker, leaving the foil strips under it. Cover and cook on HIGH until nearly firm but still slightly wobbly in the center, 3-3 1/2 hours. Turn off the slow cooker and let the cake stand, uncovered, until cool enough to handle, about 30 minutes.
5. Use the foil strips to lift the pan carefully out of the slow cooker. Cool completely in the pan on a rack; then cover and refrigerate 8 hours or overnight before unmolding and slicing. Just before serving, lightly dust the cake with the cocoa powder.
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