Café chocolate cheesecake

Prep 20 min
Plus Refrigeration Time: 360 minutes, Baking Time: 10 minutes
Makes 16 narrow wedges

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Ingredients

1 1/3 cups
Oreo cookie crumbs, or chocolate wafer crumbs
1/4 cup
melted butter
6 squares
bittersweet or semi-sweet chocolates
3 pkg
cream cheese, at room temperature
3
2 tsp

Instructions

  • COMBINE 2 grated medium zucchini (about 3 cups) with 1/2 tsp salt. Let stand for 10 min in a colander.
  • WHISK 2 eggs with 1/2 cup all-purpose flour and 2 tbsp chopped fresh dill in a medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with 1/2 cup crumbled feta and 2 sliced green onions. Season with pepper.
  • HEAT a large non-stick frying pan over medium. Add 2 tsp oil, then drop 1/4-cup portions of mixture onto skillet. Three portions should fit in a large pan. Gently press cakes down with the back of a spoon until they are about 3 in. wide. Cook until golden, about 4 min per side.

For a dense rich cake, whirl filling ingredients together in a food processor. An electric mixer gives a higher lighter cake.

Chatelaine tip

Boxes of Oreo baking crumbs are sold in grocery stores. We preferred this cake made with regular cream cheese and bittersweet chocolate.

Nutrition

Calories 294
Protein 6 g
Carbohydrates 26.2 g
Fat 19.6 g
Fibre 0.6 g
Sodium 296 mg
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