Creamy Lowfat Chocolate Chip Cheesecake

BIB07 0

"Who knew that a cheesecake could taste so rich and heavely without being a sin to eat? It has less fat than other cheesecakes without having that "lowfat" taste. There never are any leftovers when I make this cake! It's well worth the effort! Try it one day and, rest assured, you won't be dissapointed. Garnish with strawberries if you'd like."


0 servings yields 12
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Original recipe yields 0 servings



  • Prep

  • Cook

  1. Heat oven to 300 F.
  2. Spray a 9 inch springform pan with vegetable cooking spray. In a small bowl, mix the crumbs with the sugar and the margarine. Press the crumb mix into pan and up the sides about 1 1/2- 2 inches (This may take some patience but it doesn't have to be perfect!).
  3. Next, Add the sugar, flour, vanilla, cornstarch, eggs, Neufchatel cheese, & cream cheese. Beat at high speed with mixter until blended (don't overbeat or you will put too much air in the mix!)
  4. Next, add cocoa, milk, and sour cream to cheese mixture and beat until smooth and blended.
  5. Beat egg whites on high speed with your electric mixer until soft peaks form.
  6. Gradually add the 5 TBS sugar (a little at a time) mixing at high until stiff peaks form.
  7. Fold egg white mix into cheese mix using a spatula or a wire wisk.
  8. Once done, fold chocolate chips into mix. You may add extra chocolate chips if you are a chocoholic but don't overdo it!
  9. Pour mix into pan and back for 55 minutes or until ALMOST set (should be still slightly soft in the center. Toothpick tested in center should not come out clean or else you have made it too dry)
  10. Take out of oven and loosen edges with a thin knife.
  11. Let the cake stay in the oven (now turned off) for the next 50 -55 minutes but leave the oven door slightly ajar.
  12. Take the cheesecake out,cover it with a sheet of wax paper, and chill it in the refrigerator for nine hours.
  13. **Optional: TASTES EXCELLENT when served with some chocolate sauce drizzled on top. Chocolate sauce can be made from just a little melted margarine, nonfat milk, and semisweet chocolate chips all combined in a skillet over low-heat***
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