Chocolate Cheesecake
Serves 4
Ingredients: P/C/F
28g(4 square crackers) crushed graham cracker for crust 2/21/3
5oz generic/store brand fat free cream cheese 20/10/0
2 small tubs of Philly Fat Free Cream Cheese ~60/12/0
3/4 cup Splenda* 0/18/0
*could make it 1 cup if you wanted it to be slightly sweeter
1/2 tsp vanilla extract
1 egg 2 whites 16/0/5
1/4 cup whole milk 2/3/2
4 tbsp(20g) Cocoa Powder 4/12/0
-Be sure to get some light whipped topping for this dessert.
P/C/F
26/19/2.5
~203 kcals per serving
Directions:
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust
Mix all ingredients but the eggs, then once the batter is smooth add the eggs, mix until smooth and creamy. Pour the batter onto the crust.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)
Just tried this recipe JC. It came out good, but here’s some suggestions I have for anyone trying it.
1) Either use a 6 inch pan or increase the amount of graham cracker (maybe increase the whole recipe) if you’re using an 8 inch pan. The crust came out a little too thin as the recipe dictated for a 6 inch pan.
2) If you expect it to be as sweet as your grandma’s chocolate cheesecake, go ahead and use 1 cup of sweetener.
3) It came out a tad eggy as is. I’d suggest just one egg white instead of two, and using an electric mixer for homogenization prior to stirring in eggs.
Also, not sure what brand of cream cheese you found that had a 5:1 protein:carb ratio? I used 21 oz of philadelphia ff cream cheese and it might’ve been a tad too much, next time I’m going to try 16-18 oz of cream cheese.
Neat stuff though JC thanks
What separates generic/store brand fat free cream cheese from
Philly Fat Free Cream Cheese in this recipe?
nothing at all.