Chocolate Chiptastic Cheesecake
Chocolate Chiptastic Cheesecake
Prep: 15 minutes
Cook: 50 minutes
Cool/Chill: 4 hours
Ingredients
1/2 cup reduced-fat cream cheese, room temperature
2 cups light/low-fat ricotta cheese
1/2 cup fat-free plain Greek yogurt
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup all-purpose flour
3 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
2 tsp. vanilla extract
1 1/2 tsp. lemon juice
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup mini semi-sweet chocolate chips
Directions
Preheat oven to 325 degrees. Spray a 9" springform cake pan with nonstick spray. Wrap foil around the bottom to prevent any condensation from dripping.
In a large bowl, stir cream cheese until smooth. Add ricotta cheese. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding all remaining ingredients except chocolate chips. Beat until smooth, another 1 - 2 minutes.
Gently fold in chocolate chips. Pour into the cake pan. Bake until firm and light golden brown, about 50 minutes.
Let cool completely, about 1 hour. Refrigerate until chilled, at least 3 hours.
MAKES 8 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
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Publish Date: 2015-06-17