Low-Fat Chocolate Cheesecake: A Healthier Twist on a Classic Dessert

Introduction

Chocolate cheesecake, with its rich and indulgent flavor, has long been a beloved dessert. However, for those seeking to maintain a healthier lifestyle without compromising on taste, a low-fat version can be a delightful compromise. This recipe, inspired by a compilation from the Food Network, is a healthier rendition of a classic cheesecake, designed to satisfy your cravings without the guilt.

Ingredients

For Crust

1/2 cup sugar 3 ounces unsweetened chocolate, chopped into small pieces (about 1/4 inch) 2 tablespoons butter, melted 1 egg white 1 teaspoon vanilla extract

For Filling

8 ounces fat-free or reduced-fat cream cheese, at room temperature 1/3 cup sugar 1 egg yolk 3 ounces semisweet chocolate, finely chopped (about 1/4 inch) or 2 ounces semisweet chocolate chips, with 2 tablespoons cooking oil or margarine to make them very creamy and smooth (I would recommend dark chocolate for a more rich flavor) 1 teaspoon vanilla extract 3 tablespoons cocoa powder

Instructions

To Make the Crust

1. Preheat your oven to 350 degrees F.

2. In a small bowl, mix sugar and melted butter until smooth. Add egg white and vanilla, and stir until well combined.

3. Spread the mixture evenly in the bottom of a pie pan or springform pan (no larger than 9 inches). Bake for 10-15 minutes until the crust is firm but not browned. Set aside to cool while making the filling.

To Make the Filling

1. Reduce the oven temperature to 325 degrees F.

2. Beat the cream cheese with sugar until creamy. Add the yolk, chopped chocolate, and vanilla extract, beating until well blended.

3. Sift the cocoa powder over this mixture and fold gently into the cream cheese mixture using a low speed mixer just until blended and no streaks of cocoa remain. Avoid overmixing as it can make the cheesecake too heavy.

4. Spread the filling into the pre-baked crust and bake for 15 minutes.

5. Reduce the oven temperature to 300 degrees F and bake until the top is dry and the edges are set (not wiggly). This can take about 10 minutes.

6. Turn off the heat but leave the cheesecake in the oven with the door slightly open to cool slowly. This helps prevent cracking. Allow to cool completely in the refrigerator for several hours before serving.

Nutrition Facts

Servings Per Recipe: 15-20 servings

Calories 521 Total Fat 14g Saturated Fat 6g Cholesterol 15mg Sodium 214mg Total Carbohydrate 90g Dietary Fiber 4g Sugars 56g Protein 10g

Conclusion

This low-fat chocolate cheesecake recipe offers a healthier alternative to classic cheesecakes, allowing you to indulge in a delicious dessert without compromising on your health goals. Enjoy this recipe as it was originally posted by the Food Network in January 2009. Happy baking!

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