Another pure delight! The texture is a little grainy — as cheesecakes are — but still very light. Use the crust for Refrigerator Cheese Pie or for the Best Cheesecake.
Yield:
Will serve 12 or more.Ingredients
1 cup cottage cheese
1/2 cup sugar
1/2 cup chopped walnuts
2 egg yolks
1 teaspoon vanilla
8 ounces semisweet chocolate, melted
1 cup heavy cream, whipped
2 egg whites, stiffly beaten
1 9- or 10-inch graham cracker shell, baked
Walnut halves and whipped cream, for garnish
Instructions
Combine cottage cheese, sugar, walnuts, egg yolks, and vanilla in a large bowl, and beat with an electric mixer at high speed until smooth. Add melted chocolate. Fold in whipped cream, then fold in egg whites. Place mixture in a baked shell, cover with plastic wrap, and refrigerate for 24 hours. Garnish with walnut halves and extra whipped cream just before serving. Note: If you have extra filling, spoon it into the little paper muffin cups to make petite individual cheesecakes.
