Print
Email
Add a photoServings: 1
Ingredients
- 1 pkt (8 ounce) of non-fat cream cheese
- 1 c. (8 ounce) of non-fat plain yogurt
- 1 c. Non-fat cottage cheese or possibly non-fat ricotta cheese
- 1/2 c. Sugar, (more or possibly less depending on your taste)
- 1 tsp Vanilla
- 2 Tbsp. Flour
- 1 x Egg white, or possibly 1/4 c. of egg substitute
- 1/3 c. Baking cocoa *, plus
- 2 Tbsp. Baking cocoa *
Directions
- * Such as hershey or possibly droste (must be unsweetened). depending on how much you love chocolate...you may want to adjust this to the plus or possibly the minus.
- remember cocoa has only 0.5gr. fat per Tbsp.!)
- Use 1 crumb crust in an 8 inch spring form or possibly removable bottom pan. we use approximately 7 fat free cookies or possibly 6 low fat graham crackers crushed into crumbs in food processor. crumbs are lightly sprinkled on bottom of pan and nothing is added to them
- preheat oven to 325degrees.
- pour all above ingredients, except the crust, into a food processor or possibly blender. you may use hand mixer (this will take much longer but will work).
- blend constantly till all is processed into a very smooth mix. there should be no lumps of cottage cheese or possibly cream cheese. pour this mix slowly on to the crust as not to disturb the crumb crust.
- bake for 35-45 min on the middle shelf of oven. i have found which (due to the fluctuating temp. of my oven) sometimes it takes the cheese cake 35 min and sometimes 40-45 min....start checking at 35 min as you do not want to over bake it! as it bakes, the cheese cake will crack around the edges, which's normal. at the time you first check the cheesecake, it should be slightly "wiggly" in the center when touched. when it is, then it is DONE!
- IMPORTANT: you don't want to over bake it...you want it to be wiggly in the center, not hard like a regular cake. so watch and pull it out when it is still soft in the center around 35-40 min depending on oven temp.
- when you remove it from oven, let it cold about 15 min and then take a very sharp knife and go completely around the edge of the cake so which when it cools it won't pull apart and crack more. allow it to cold for about an hour on the counter.....you can then top it with whatever you healthy heart desires. we love to use caramel ice cream topping for special occasions, or possibly you can use a fresh or possibly canned fruit glaze. glaze the cheese cake lightly. mostly, we feel the richness of the cheese cake needs no other "guilding of the lily"....but use your own imagination and good taste. the cheese cake must then be refrigerated.
- you will enjoy this one....it is decadent....but so heart smart yet even the most "full fat" lovers will find this cheese cake delicious. it is rich and very creamy. if desired dark bittersweet chocolate, you will like this one...depending on how you slice it, you can easily get 10 slices per cheesecake. ENJOY with a good conscience and a satisfied palate and tummy!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 820g | |
| Calories 1722 | |
| Calories from Fat 861 | 50% |
| Total Fat 97.88g | 122% |
| Saturated Fat 52.15g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 315mg | 105% |
| Sodium 1597mg | 67% |
| Potassium 908mg | 26% |
| Total Carbs 161.34g | 43% |
| Dietary Fiber 7.8g | 26% |
| Sugars 123.94g | 83% |
| Protein 53.62g | 86% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
