Creamy Chocolate Cheesecake: Light in Fat and Calories Recipe

Name: Creamy Chocolate Cheesecake: Light in Fat and Calories
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 9 chocolate wafer cookies, crushed; 1 (15 ounce) container part-skim ricotta cheese, drained; 1 (8 ounce) package neufchatel cheese, softened; ½ cup egg substitute (if frozen, thaw); 3 ¼ tablespoons skim milk; ¼ cup unsweetened cocoa; 2 tablespoons Grand Marnier (or other orange-flavored liqueur or brandy); 1 tablespoon pure vanilla extract; 2 teaspoons orange zest; 2 egg whites; ¼ cup plus 2 tablespoons sugar; low-fat whipped cream; bittersweet chocolate curls; assortment of fresh berries (optional)

Servings: persons

nonstick cooking spray
9 chocolate wafer cookies, crushed
1 (15 ounce) container part-skim ricotta cheese, drained
1 (8 ounce) package neufchatel cheese, softened
½ cup egg substitute (if frozen, thaw)
3 ¼ tablespoons skim milk
¼ cup unsweetened cocoa
2 tablespoons Grand Marnier (or other orange-flavored liqueur or brandy)
1 tablespoon pure vanilla extract
2 teaspoons orange zest
2 egg whites
¼ cup plus 2 tablespoons sugar
low-fat whipped cream
bittersweet chocolate curls
assortment of fresh berries (optional)

1
Preheat oven to 275 degrees F.
2
Coat 9-inch springform pan with cooking spray; dust bottom and sides with the crushed wafers.
3
Using an electric mixer, beat the ricotta and Neufchatel cheeses in a large mixing bowl at medium speed - Beat for 3 minutes, or until smooth.
4
Add the egg substitute and milk, beat well.
5
Add the cocoa and the nex three ingredients, continuing to beat well.
6
At high speed with the electric mixer, beat the egg whites (at room temperature) until soft peaks form; gradually add the sugar (1 tablespoon at a time) and beat until stiff peaks form.
7
Fold the egg whites into the cheese mixture; spoon over crushed chocolate wafers.
8
Place in oven and bake for 1 hour (Note: Center will be soft, but will firm-up while chilling).
9
Turn off the oven and leave the cheesecake inside for 30 minutes.
10
Remove the cheesecake from the oven and let cool to room temperatue; cover and chill at least 4 hours.
11
Remove sides of springform pan.
12
Keep refrigerated and serve with a dollop of whipped cream and chocolate curls.
13
(Using a potato peeler, scrape warmed chocolate square to make chocolate curls.)
14
If desired, serve with an assortment of fresh strawberries, blueberries, and raspberries.
15
Refrigerate leftovers.

1564

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: nonstick cooking spray, 9 chocolate wafer cookies, crushed, 1 (15 ounce) container part-skim ricotta cheese, drained, 1 (8 ounce) package neufchatel cheese, softened, and more.

Yes, Creamy Chocolate Cheesecake: Light in Fat and Calories falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Chocolate Cheesecake: Light in Fat and Calories

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