Low Fat Chocolate Chip Cheesecake Recipes

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

CHOCOLATE CHIP CHEESECAKE WITH LOW-FAT CREME ANGLAISE

Steps:

• Preheat oven to 325 degrees F.
• Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and cream together. Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl. Slowly add to the cheese mixture and continue processing, being careful not to over mix. Fold in the chocolate chips.
• Mix together the graham cracker crumbs and butter in a bowl. Press crumb mixture into a 10-inch springform pan. Carefully spoon the batter on top of the crust and place the pan in a water bath. Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes. Remove from heat and let cool to room temperature. Refrigerate until chilled through, at least 4 hours.
• Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat crème anglaise.
• Whisk all ingredients together in a bowl. Heat a small saucepan filled halfway with water over medium heat. Place the bowl with the ingredients on top of the pan to create a double boiler. Reduce the heat to medium-low and cook until thickened, whisking occasionally. When the sauce is thick enough to coat the back of a spoon without running off, then it is finished. Strain the sauce through a fine mesh strainer and cool quickly in an ice bath. Refrigerate if not serving immediately. Serve on top of chocolate chip cheesecake.
• Per serving: Calories: 144; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 11 grams; Total carbohydrates: 14 grams; Sugar: 10 grams; Fiber: 1 gram; Cholesterol: 35 milligrams; Sodium: 378 milligrams

LOW FAT CHOCOLATE CHIP CHEESECAKE

Steps:

• Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 inches deep).
• In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
• Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
• Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
• Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

LIGHT CHOCOLATE CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

CHOCOLATE CHIP CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.