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Chocolate Chip Cheesecake
Traditionally, a slice of cheesecake averages about 50 grams of fat per serving, but this one has a fraction of that amount, weighing in at just 5.3 grams per serving.
cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2
tbsp melted butter or margarine
3
package (8 oz. each) nonfat cream cheese
1
can (14 oz) nonfat sweetened condensed milk
3
large egg whites
2
tsp vanilla
1/2
cup miniature chocolate chips
Directions
1.
Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2.
In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3.
Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4.
Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5.
Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
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By
Mtsmii
