Ingredients for Light Chocolate Cheesecake
- Chocolate Graham Crackers
- Fat Free Half And Half
- Low Fat Cream Cheese
- Fat Free Cottage Cheese
- Granulated Sugar
- Splenda Sugar Substitute
- Baking Cocoa
- All Purpose Flour
- 1 teaspoon vanilla extract
- 4 large eggs substitute
- ½ cup chocolate chips
- White Chocolate Baking Square
- Strawberry
- Sugar Free Strawberry Jam
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How to Make Light Chocolate Cheesecake
- Preheat oven to 325°F (160°C).
- Prepare a 9-inch springform pan by spraying with non-stick cooking spray.
- Crush 1 ½ cups graham crackers into crumbs. Sprinkle crumbs evenly on the bottom and lightly up the sides of the prepared pan.
- In a food processor, combine 1 (8 ounce) package cream cheese, softened, 1 (15 ounce) container cottage cheese, ½ cup granulated sugar, ½ cup Splenda, ¼ cup unsweetened cocoa powder, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1 cup half-and-half.
- Process until completely smooth and creamy, scraping down the sides as needed.
- Add 4 large eggs substitute and process until just combined. Do not overmix.
- Stir in ½ cup chocolate chips.
- Pour batter into the prepared graham cracker crust.
- Bake for 25-30 minutes, or until the cheesecake is almost set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack for at least 2 hours before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully run a thin knife around the edges of the springform pan to loosen the cheesecake.
- Remove the sides of the pan and gently slide the cheesecake onto a serving plate.
- Microwave 1/2 cup strawberry preserves until just melted and slightly liquid.
- Spoon the melted strawberry preserves over the top of the cheesecake.
- Garnish with shaved baking chocolate and fresh quartered strawberries.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
90g
Fat
37g
Carbs
10g
