1 pk (8 oz) of non-fat cream
-cheese
1 c (8 oz) of non-fat plain
-yogurt
1 c Non-fat cottage cheese or
-non-fat ricotta cheese
1/2 c Sugar; (more or less
-depending on your taste)
1 ts Vanilla
2 tb Flour
1 Egg white; or 1/4 cup of egg
-substitute
1/3 c Baking cocoa *; plus
2 tb Baking cocoa *
* such as hershey or droste (must be unsweetened). depending on how much
you love chocolate…you may want to adjust this to the plus or the minus.
remember cocoa has only 0.5gr. fat per tablespoon!)
Use 1 crumb crust in an 8 inch spring form or removable bottom pan. we use
approximately 7 fat free cookies or 6 low fat graham crackers crushed into
crumbs in food processor. crumbs are lightly sprinkled on bottom of pan and
nothing is added to them
preheat oven to 325degrees.
pour all above ingredients, except the crust, into a food processor or
blender. you may use hand mixer (this will take much longer but will work).
blend constantly until all is processed into a very smooth mixture. there
should be no lumps of cottage cheese or cream cheese. pour this mixture
slowly on to the crust as not to disturb the crumb crust.
bake for 35-45 minutes on the middle shelf of oven. i have found that (due
to the fluctuating temp. of my oven) sometimes it takes the cheese cake 35
minutes and sometimes 40-45 minutes….start checking at 35 minutes as you
don’t want to over bake it! as it bakes, the cheese cake will crack around
the edges, that’s normal. at the time you first check the cheesecake, it
should be slightly “wiggly” in the center when touched. when it is, then it
is DONE!
IMPORTANT: you do NOT want to over bake it…you want it to be wiggly in
the center, not firm like a regular cake. so watch and pull it out when it
is still soft in the center around 35-40 minutes depending on oven temp.
when you remove it from oven, let it cool about 15 minutes and then take a
very sharp knife and go completely around the edge of the cake so that when
it cools it will not pull apart and crack more. allow it to cool for about
an hour on the counter…..you can then top it with whatever you healthy
heart desires. we love to use caramel ice cream topping for special
occasions, or you can use a fresh or canned fruit glaze. glaze the cheese
cake lightly. mostly, we feel the richness of the cheese cake needs no
other “guilding of the lily”….but use your own imagination and good
taste. the cheese cake must then be refrigerated.
you will enjoy this one….it is decadent….but so heart smart yet even
the most “full fat” lovers will find this cheese cake delicious. it is rich
and very creamy. if you like dark bittersweet chocolate, you will like this
one…depending on how you slice it, you can easily get 10 slices per
cheesecake. ENJOY with a good conscience and a satisfied palate and tummy!
Yields
1 servings