Light Chocolate Cheesecake

"This was published in Light and Tasty this month. I tried it using half Splenda and half sugar and adding strawberries to garnish. It is very good! Perfect for the chocolate lover!"
 
Light Chocolate Cheesecake created by HeatherFeather
Ready In:
45mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

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  1. Vseward Chef-V
    This is amazing cheesecake! It was the perfect dessert for company as everyone loves chocolate. I loved the fact that it is half the calories then most cheesecakes. Thank you for this delightful recipe, A definite *Keeper* Thanks for sharing.
     
  2. diva willis
    I have not tried this yet but it looks great! And the ingretants make it sound good!
     
  3. HeatherFeather
    Light Chocolate Cheesecake Created by HeatherFeather
  4. HeatherFeather
    This was quite good, especially for a diet dessert. This was so simple to whip together and the baking time was exact. This was not as firm as a regular cheesecake, but still has a rich, very creamy texture. I used Ghirardelli premium cocoa powder, which added a really rich, deep chocolate intensity.
     
  5. PaulaG
    This was published in Light and Tasty this month. I tried it using half Splenda and half sugar and adding strawberries to garnish. It is very good! Perfect for the chocolate lover!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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