Chocolate Chip Cheesecake
12
Points®
Total time: 1 hr 30 min • Prep: 30 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
This cheesecake is so creamy and rich you might not even need more than half a slice. Speckles of chocolate chips make it taste and look irresistible. It’s quite delicious as is but you could certainly garnish each slice fresh sliced strawberries or raspberries. We used almond extract which gives it a cherry-like flavour but the traditional vanilla variety would taste great too.
Ingredients
Cooking spray
2 spray(s)
Cream filled chocolate sandwich cookies
10 item(s)
Fat-free cream cheese
8½ tbsp(s)
Light cream cheese
8 oz, tub-style
Sugar
1 cup(s)
All-purpose flour
2 tbsp(s)
Fat free cottage cheese
1 cup(s)
Almond extract
2 tsp(s), or less to taste
Egg whites
6 serving(s), large
Mini chocolate chips
¾ cup(s), divided
Instructions
1
Preheat oven to 325°F.
2
Lightly coat a 9-inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.
3
Using an electric mixer, beat together cream cheeses on lowest speed until well blended.
4
In a small bowl, combine sugar and flour. Add to cream cheese mixture and beat until smooth.
5
In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
6
Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and centre is almost set, about 60 minutes.
7
Transfer to a wire rack and cool completely. Run a knife around sides to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices and serve.
8
Yields 1 slice per serving.
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