Ingredients for Low Fat Chocolate Chip Cheesecake
- Chocolate Wafer Crumbs
- Butter
- Fat Free Cream Cheese
- Fat Free Sweetened Condensed Milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- Miniature Chocolate Chip
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How to Make Low Fat Chocolate Chip Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and ¼ cup (50g) melted unsalted butter. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides (about ¾ inch) of an 8-inch springform pan.
- In a food processor or large bowl, beat together 16 ounces (450g) cream cheese (softened), ½ cup (120ml) milk (skim or low-fat), 2 large egg whites, and 1 teaspoon vanilla extract until completely smooth and creamy.
- Gently fold in ¼ cup (50g) semi-sweet chocolate chips.
- Pour the batter into the prepared crust.
- Sprinkle the remaining ¼ cup (50g) semi-sweet chocolate chips evenly over the top.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 30-35 minutes, or until the center is just set but still slightly jiggly. The edges should be set.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 2 ½ hours, or preferably overnight, to allow the cheesecake to set completely.
- Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Slice and serve. Store leftovers, covered, in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
43g
Fat
16g
Carbs
5g
