Lowfat Chocolate Cheesecake
18 lowfat Oreo® cookies, finely crushed into crumbs
Three 8-ounce packages nonfat cream cheese
1 cup nonfat ricotta cheese
1 cup sugar
3 egg whites
1 whole egg
1-1/2 teaspoon vanilla
grated rind of zest of one lemon
1/2 cup semi-sweet chocolate chips
1/4 cup nonfat evaporated milk
Preheat oven to 325°F. Press crumbs into bottom of 9-inch springform pan.
Mix cheeses and sugar together until smooth. Add egg and egg whites, one at a time, mixing well after each addition. Blend in vanilla and lemon rind. Bake for 50 to 60 minutes.
Cool completely. Loosen cake from rim of pan with a knife. Remove rim of pan. Melt chocolate chips with nonfat evaporated milk over low heat, stirring constantly until smooth. Spread over top of cheesecake, with some dripping down the sides.
Makes 12 servings.
One serving provides:
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