Light Chocolate Cheesecake

Recipe by PaulaG
READY IN: 45mins




  • Preheat over to 325°F.
  • Prepare a 9-in springform pan by spraying with non-stick cooking spray.
  • Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
  • In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
  • Process by pulsing several times until mixture is smooth.
  • Add egg substitute and pulse until blended.
  • Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
  • Bake for 25 to 30 minutes or until almost set.
  • Cool on wire rack for 10 minutes.
  • Carefully run knife around edge of pan to loosen and remove sides of pan.
  • When cool, slide cake onto serving dish.
  • Microwave the strawberry preserves just until liquid.
  • Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
  • Cooking time does not include cooling period.
  • It is actual cooking time.