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1
Preheat oven to 325 degrees F.
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2
Puree cottage cheese in food processor until very smooth.
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3
Add the cream cheese and sugar and cream together.
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4
Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl.
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5
Slowly add to the cheese mixture and continue processing, being careful not to over mix.
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6
Fold in the chocolate chips.
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7
Mix together the graham cracker crumbs and butter in a bowl.
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8
Press crumb mixture into a 10-inch springform pan.
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9
Carefully spoon the batter on top of the crust and place the pan in a water bath.
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10
Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes.
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11
Remove from heat and let cool to room temperature.
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12
Refrigerate until chilled through, at least 4 hours.
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13
Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat creme anglaise.
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14
2 cups skim milk
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15
1 vanilla bean, scraped or 1 teaspoon vanilla extract
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16
2 egg yolks
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17
4 egg whites
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18
2 tablespoons sugar
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19
Whisk all ingredients together in a bowl.
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20
Heat a small saucepan filled halfway with water over medium heat.
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21
Place the bowl with the ingredients on top of the pan to create a double boiler.
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22
Reduce the heat to medium-low and cook until thickened, whisking occasionally.
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23
When the sauce is thick enough to coat the back of a spoon without running off, then it is finished.
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24
Strain the sauce through a fine mesh strainer and cool quickly in an ice bath.
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25
Refrigerate if not serving immediately.
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26
Serve on top of chocolate chip cheesecake.
