Chocolate Cheesecake

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Using both yogurt cheese and lowfat cream cheese in place of traditional cream cheese helps to reduce the calories in this holiday favorite. The addition of chocolate, topped with fresh raspberries, makes for a simply "moo"velous dessert.

290
Calories
19g
Fat
6g
Protein
16
Servings

Ingredients

1 1/2 c graham cracker crumbs
2/3 stick unsalted butter (melted)
16 oz lowfat cream cheese (2 packages)
1 c sugar
3 eggs (room temperature)
1 1/2 t vanilla
2 3oz dark chocolate bars (melted)
1 q Stonyfield Organic Low Fat Vanilla Yogurt (to yield 1 cup of yogurt cheese*)
Nutrition Information: 
Calories: 
290
Total Fat: 
19g
Total Carbohydrate: 
27g
Dietary Fiber: 
3g
Protein: 
6g

Preparation:

Step 1

*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.

Step 2

Mix the graham cracker crumbs and butter together.

Step 3

Press into the bottom of an ungreased 9-inch springform pan.

Step 4

Chill.

Step 5

Preheat oven to 300°.

Step 6

Cream together cream cheese and sugar.

Step 7

Add the eggs, vanilla, chocolate and 1 cup of yogurt cheese.

Step 8

Mix until combined. Spoon into crust.

Step 9

Place cheesecake on the oven's middle rack with a pan of water on the bottom rack.

Step 10

Bake for 50 minutes without opening the oven door.

Step 11

Turn off oven and allow cake to cool for 30 minutes in the oven with the door ajar.

Step 12

Finish cooling on wire rack.

Step 13

Refrigerate before serving.

Ingredients

1 1/2 c graham cracker crumbs
2/3 stick unsalted butter (melted)
16 oz lowfat cream cheese (2 packages)
1 c sugar
3 eggs (room temperature)
1 1/2 t vanilla
2 3oz dark chocolate bars (melted)
1 q Stonyfield Organic Low Fat Vanilla Yogurt (to yield 1 cup of yogurt cheese*)
Nutrition Information: 
Calories: 
290
Total Fat: 
19g
Total Carbohydrate: 
27g
Dietary Fiber: 
3g
Protein: 
6g

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