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Most cheesecakes weigh in at fifteen
or twenty grams of fat and 350 calories per slice. We cut the fat to
nine grams and calories to 220 per slice by combining several nonfat
ingredients (cocoa, egg whites) and low fat ones (chocolate wafer
cookies, light cream cheese, low fat cottage cheese).
Ingredients
vegetable cooking spray
1 1/2 cup plus 2 tablespoons
unsweetened cocoa powder
9 chocolate wafer cookies, very finely crushed
1/4 cup all-purpose flour
2 1/4 cups reduced-fat soft cream cheese
1 large egg
4 large egg whites, divided
1 1/2 cups 1% lowfat cottage cheese
1/4 cup seedless raspberry jam,melted
and cooled
1 cup sugar, divided
Method
Preheat oven to 300? Coat an 8-inch springform pan with cooking
spray; sprinkle chocolate crumbs in bottom and 2 inches up side of
pan. Set aside.
Process light soft cream cheese, cottage cheese, 3/4 cup sugar,
cocoa, and flour in a food processor just until smooth. Add egg and
1 egg white, and process just until blended.
Beat 3 egg whites in a mixing bowl until foamy; gradually add
remaining 1/4 cup sugar and beat until stiff but not dry. Fold into
cheese batter in 3 additions.
Pour batter into prepared pan. Smooth top using a spatula. Bake for
60 to 65 minutes or until just set (center will be soft). Run a
long, thin knife between cake and side of pan to release steam; let
cool on a wire rack. Brush jam mixture on top of cheesecake; cover
and refrigerate overnight before unmolding and serving.
Per Serving: 28 g Carbohydrates, 220
Calories, 9 g Fat (5 g Saturated), 38 mg Cholesterol, 250 mg Sodium,
10 g Protein |