Chocolate Chip Cheesecake
17
Points®
Total time: 1 hr 30 min • Prep: 30 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
So creamy and rich - you might not even need more than half a slice. Serve with fresh sliced strawberries.
Ingredients
Cooking spray
2 spray(s)
Cream filled chocolate sandwich cookies
10 item(s)
Fat-free cream cheese
8½ cup(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 325ºF.
2
Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
3
Using an electric mixer, in a large bowl, 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 batter into prepared pan and sprinkle with remaining chocolate chips. 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 of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.
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