Ingredients for Lighter Chocolate Cheesecake
- Nonfat Cottage Cheese
- Light Cream Cheese
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- Fresh strawberries (for garnish, optional)
- Liquid Egg Substitute
- Graham Cracker Crumbs
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How to Make Lighter Chocolate Cheesecake
- Preheat oven to 325°F (160°C).
- Crush 1 ½ cups graham crackers into fine crumbs. Combine with 6 tablespoons melted butter and press firmly into the bottom of an 8-inch springform pan.
- In a food processor, process 2 (15 ounce) containers of cottage cheese until completely smooth and creamy.
- Add 8 ounces cream cheese (softened), ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, and 1 cup fresh strawberries (hulled and sliced).
- Continue processing until the mixture is perfectly smooth and well combined.
- Add 4 large egg substitutes (or 4 eggs) and process on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges will be firm.
- Carefully loosen the cheesecake from the sides of the pan using a thin knife or offset spatula.
- Let the cheesecake cool completely in the pan on a wire rack.
- Once cooled, cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
- Decorate with whipped cream and fresh strawberries before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
12g
Carbs
7g
