Chocolate Cheesecake

Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.

4 hours Prep: 20 minutes Cook: 3 2/3 hours

152 calories per serving view nutrition facts

myblueberry

8 servings suggest servings

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Ingredients


For the crust:
3/4	cup	graham crackers	crumbs
1/2	teaspoon	cinnamon
2	tablespoons	sugar
2	tablespoons	canola oil	or olive oil

For the filling:
3	large	egg whites
1/3	cup	sugar
2	cups	ricotta cheese	nonfat
1/4	cup	cocoa powder
1/3	cup	yogurt cheese
1	teaspoon	vanilla extract

Directions

Preheat oven TO 350 F.

Spray 8-inch springform pan with cooking spray.

Fill a 13x9x2-inch pan halfway with hot water.

Place in oven on shelf below where chocolate cheesecake will be placed.

This will prevent the top of cheesecake from cracking.

In small bowl, combine all crust ingredients.

Press onto bottom and part-way up sides of pan.

Set aside.

In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla; process, scraping sides occasionally, for 1 minute until smooth and thick.

Pour into crust.

Bake 30 to 35 minutes until filling is just set (center will jiggle slightly).

Turn off oven and leave cake in closed oven 5 minutes longer.

Remove from oven and cool about an hour on wire rack.

Cover and refrigerate at least 3 hours before serving.

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Nutrition Facts

Serving Size 61g

Amount per Serving

Calories 152 47% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 65mg	3%
Total Carbohydrate 16.0g	5%
Dietary Fiber 1.0g	4%
Sugars 12.0g
Protein 6.0g	11%