Café chocolate cheesecake

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



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
2 tsp


  • 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.


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

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