Chocolate Chip Cheesecake

12
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
12
Difficulty
Difficult
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 cookie(s)

10 item(s)

fat-free cream cheese

8½ Tbsp

low fat cream cheese

8 oz, tub-style

sugar

1 cup(s)

all-purpose flour

2 Tbsp

fat free cottage cheese

1 cup(s)

almond extract

2 tsp, or less to taste

egg white(s)

6 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 center 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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