Creamy Chocolate Cheesecake Recipe

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Creamy Chocolate Cheesecake
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Ingredients
20
Count
Nutrition
488
Calories
Total time
1560
Minutes
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Ingredients:

Directions:

  1. FOR THE CRUST:
  2. Preheat oven to 350º F/180ºC.
  3. Spray a 9-inch springform pan with nonstick cooking spray; Set aside.
  4. If starting with whole graham crackers, place them in a blender or food processor and pulse graham crackers to make fine crumbs.
  5. Melt the 2 tablespoons butter (or margarine, if using) in a small saucepan; set aside.
  6. Place crumbs in a bowl and add the Splenda, the 2 teaspoons cocoa powder and the melted butter or margarine.
  7. Stir to mix.
  8. Spoon the crumb mixture into the bottom of the prepared springform pan.
  9. With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan.
  10. Bake crust in preheated oven for 5 minutes.
  11. Set aside and let cool.
  12. Leave oven on at 350ºF/180º Celsius
  13. THE FILLING:.
  14. Wrap the springform pan filled with baked crust tightly in heavy duty aluminum foil; set aside.
  15. Place chocolate chips in a small saucepan and melt on low heat on stove stop; let cool.
  16. Place cottage cheese into a blender or food processor.
  17. Puree until completely smooth.
  18. Spoon into large mixing bowl, and add fat-free and reduced fat cream cheeses.
  19. Beat mixture on medium speed with an electric mixer until creamy.
  20. Add the cooled melted chocolate, Splenda, brown sugar, cocoa powder, flour, cornstarch, and extracts.
  21. Beat on low speed until smooth.
  22. Add whole egg and then egg whites, beating briefly after each addition to incorporate.
  23. Stir in the sour cream with a large spoon.
  24. Pour mixture into prepared sprinform pan and smooth top of cheesecake.
  25. Place the foil wrapped pan in a large deep baking pan and pour boiling water into the larger pan until it reaches halfway up the outside of the springform pan (this is called a water bath or bain marie ).
  26. Bake cheesecake for 55-60 minutes or until sides of cheesecake appear firm and center jiggles slightly.
  27. Turn off the oven, open the oven door, and let cheesecake cool in the oven for 30 minutes.
  28. Remove cheesecake from water bath and finish cooling at room temperature.
  29. Once cooled, refrigerate cheesecake for at least 6 hours to overnight before serving.
  30. When ready to serve, remove sides of springform pan and decorate top of cheesecake with chocolate curls or semisweet or white chocolate chips (optional), and cut cheesecake into 12 slices.
  31. You may serve cheesecake with fat-free whipped cream or fat-free or sugar free or lite non-dairy whipped topping, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 488.08 Kcal (2043 kJ)
Calories from fat 258.35 Kcal
% Daily Value*
Total Fat 28.71g 44%
Cholesterol 105.9mg 35%
Sodium 734.86mg 31%
Potassium 424.17mg 9%
Total Carbs 38.95g 13%
Sugars 22.39g 90%
Dietary Fiber 2.81g 11%
Protein 21.48g 43%
Vitamin C 0.2mg 0%
Iron 1.5mg 8%
Calcium 329.5mg 33%
Amount Per 100 g
Calories 206.13 Kcal (863 kJ)
Calories from fat 109.11 Kcal
% Daily Value*
Total Fat 12.12g 44%
Cholesterol 44.73mg 35%
Sodium 310.36mg 31%
Potassium 179.14mg 9%
Total Carbs 16.45g 13%
Sugars 9.45g 90%
Dietary Fiber 1.19g 11%
Protein 9.07g 43%
Vitamin C 0.1mg 0%
Iron 0.6mg 8%
Calcium 139.2mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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