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Light Chocolate Cheesecake

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Submitted by myblueberry

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.

YIELD

12 servings

PREP

20 min

COOK

35 min

READY

4 hrs

Ingredients

For the crust
¾ 177
CUP ML GRAHAM CRACKERS/WAFERS
crumbs *
½ 2.5
TEASPOON ML CINNAMON
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML CANOLA OIL
or olive oil
For the filling
3 3
LARGE LARGE EGG WHITES
79
CUP ML SUGAR
2 473
CUPS ML RICOTTA CHEESE
nonfat
¼ 59
CUP ML COCOA POWDER
79
CUP ML YOGURT CHEESE *
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven TO 350℉ (180℃).

Spray 8-inch springform pan with cooking spray.

Fill a 13×9×2-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 152 47% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 65mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 0%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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