Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

I have made many, many cheesecakes over the years. I have always shied away from any cheesecake recipe that uses low fat or fat free ingredients. I just always figured that if I’m eating cheesecake then I might as well en joy it. Right? I can’t believe how wrong I was.

I decided to make a low fat cheesecake a few weeks ago for a potluck at work. I found the recipe while perusing the Weight Watchers site. Yep. Weight Watchers. I decided that I needed to reset my normal so this was one way to do it. I still wanted to provide a dessert so I decided to find a recipe that I could enjoy that also got rave reviews. This recipe fit that description on both accounts.

I was a little hesitant when I started making the crust and it didn’t use any butter to bind the cookie crust. In all other cheesecake crusts I’ve made there is always a healthy dose of butter and sugar added to the cookie crumb mixture. I was afraid the crumb crust would move around when the batter was poured in, but I was pleasantly surprised when it stayed put in the pan.

The other thing I wasn’t sure about was the mixture of fat-free and low fat cream cheese. I wasn’t sure they were going to come together as well as they did. I’ve also never pureed cottage cheese but I was amazed at how smooth it became, almost like sour cream.

This recipe was easy to make and it tasted great! My husband and son ate it up even though at least one of them knew it was “diet” food. In fact, that one said that if this was healthier and tasted good I could make it any time. Enjoy!

Chocolate Chip Cheesecake
Source: Weight Watchers

10 cream filled chocolate sandwich cookies
8 1/2 tablespoons fat-free cream cheese
8 ounces low fat cream cheese
1 cup sugar
2 tablespoons all-purpose flour
1 cup fat-free cottage cheese
2 teaspoons vanilla extract
6 large egg whites
3/4 cup mini chocolate chips, divided

Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray.

Crush cookies; spread evenly over bottom of pan.

Using a mixer, beat together the cream cheese on lowest speed until well blended.

In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.

In a food processor or blender, puree cottage cheese until smooth. Add cottage cheese and vanilla extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well blended. Stir in 1/2 cup chocolate chips.

Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.

Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve.

Makes about 12 servingsĀ  (1 serving = 6 points on weight watchers points plus)

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