| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | servings | ||
INGREDIENTS
| 1 | pk | (8 oz) of non-fat cream cheese |
| 1 | c | (8 oz) of non-fat plain yogurt |
| 1 | c | Non-fat cottage cheese or non-fat ricotta cheese |
| 1/2 | c | Sugar; (more or less depending on your taste) |
| 1 | ts | Vanilla |
| 2 | tb | Flour |
| 1 | Egg white; or 1/4 cup of egg substitute | |
| 1/3 | c | Baking cocoa *; plus |
| 2 | tb | Baking cocoa * |
INSTRUCTIONS
* such as hershey or droste (must be unsweetened). depending on how much you love chocolate...you may want to adjust this to the plus or the minus. remember cocoa has only 0.5gr. fat per tablespoon!) Use 1 crumb crust in an 8 inch spring form or removable bottom pan. we use approximately 7 fat free cookies or 6 low fat graham crackers crushed into crumbs in food processor. crumbs are lightly sprinkled on bottom of pan and nothing is added to them preheat oven to 325degrees. pour all above ingredients, except the crust, into a food processor or blender. you may use hand mixer (this will take much longer but will work). blend constantly until all is processed into a very smooth mixture. there should be no lumps of cottage cheese or cream cheese. pour this mixture slowly on to the crust as not to disturb the crumb crust. bake for 35-45 minutes on the middle shelf of oven. i have found that (due to the fluctuating temp. of my oven) sometimes it takes the cheese cake 35 minutes and sometimes 40-45 minutes....start checking at 35 minutes as you don't want to over bake it! as it bakes, the cheese cake will crack around the edges, that's normal. at the time you first check the cheesecake, it should be slightly "wiggly" in the center when touched. when it is, then it is DONE! IMPORTANT: you do NOT want to over bake it...you want it to be wiggly in the center, not firm like a regular cake. so watch and pull it out when it is still soft in the center around 35-40 minutes depending on oven temp. when you remove it from oven, let it cool about 15 minutes and then take a very sharp knife and go completely around the edge of the cake so that when it cools it will not pull apart and crack more. allow it to cool for about an hour on the counter.....you can then top it with whatever you healthy heart desires. we love to use caramel ice cream topping for special occasions, or you can use a fresh or canned fruit glaze. glaze the cheese cake lightly. mostly, we feel the richness of the cheese cake needs no other "guilding of the lily"....but use your own imagination and good taste. the cheese cake must then be refrigerated. you will enjoy this one....it is decadent....but so heart smart yet even the most "full fat" lovers will find this cheese cake delicious. it is rich and very creamy. if you like dark bittersweet chocolate, you will like this one...depending on how you slice it, you can easily get 10 slices per cheesecake. ENJOY with a good conscience and a satisfied palate and tummy! Posted to fatfree digest by Nancy Scott <wings@napanet.net> on Feb 1, 1999, converted by MM_Buster v2.0l.
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