Chocolate silk cheesecake

Yield: 16 Servings

Measure Ingredient
⅔ cup Reduce-calorie chocolate wafer crumbs
2 tablespoons Sugar
1 tablespoon Stick margarine; melted
1 tablespoon Water
\N \N Cooking spray
3 ounces Semisweet chocolate; chopped
2 tablespoons Skim milk
1¼ cup Sugar
3 packs (8 oz) fat free cream cheese
1 pack (8 oz) 1/3 less fat cream cheese
1 tablespoon Vanilla
¼ teaspoon Salt
4 larges Egg whites
½ cup Dutch process cocoa or unsweetened cocoa
½ cup Hot fudge topping
1 cup Low fat sour cream

Preheat oven to 400°. Combine first 4 ingredients in a bowl, and toss with a fork until blended. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 525°.

Combine semisweet chocolate and milk in a bowl; microwave at HIGH 45 seconds or until chocolate melts, stirring after 30 seconds. Cool.

Combine 1¼ cups sugar, cheeses, vanilla and salt in a food processor and process just until smooth. Add egg whites, and process until blended. Add chocolate mixture, cocoa, fudge topping and sour cream, and process until blended.

Spoon batter into prepared pan. Bake at 525° for 7 minutes. Reduce oven temperature to 250° and bake 25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from the oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.

NOTES : Per serving: cals - 261 - 30%ff,.fat - 8.6g Recipe by: Cooking Light - November/December 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 29, 1997

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