Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.76 Kcal (669 kJ) | ||
| Calories from fat | 72.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 12% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 2% | |
| Sodium | 151.12mg | 6% | |
| Potassium | 102.56mg | 2% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 1.71g | 7% | |
| Protein | 3.82g | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 325.97 Kcal (1365 kJ) | ||
| Calories from fat | 147.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.4g | 12% | |
|---|---|---|---|
| Cholesterol | 11.43mg | 2% | |
| Sodium | 308.34mg | 6% | |
| Potassium | 209.26mg | 2% | |
| Total Carbs | 37.41g | 6% | |
| Sugars | 3.49g | 7% | |
| Protein | 7.8g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 3% | |
| Calcium | 94.2mg | 5% | |
* 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.
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