Chocolate Chip Cheesecake
A sinfully delicious dessert with less guilt.
Yield: Serves 12Ingredients
- 10 reduced-fat Nabisco Oreos, or other similar cookie
- 8 oz. fat-free cream cheese
- 8 oz. light cream cheese, tub-style
- 1 cup granulated sugar
- 2 Tbs. all-purpose flour
- 1 cup fat-free cottage cheese
- 2 tsp. almond extract
- 6 large egg whites
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees F
- Lightly coat a 9-inch Springform pan with cooking spray
- Crush cookies and sprinkle cookie crumbs evenly over bottom of pan
- Using an electric mixer, beat together cream cheeses on lowest speed until well blended
- In a small bowl, combine sugar and flour and add to cream cheese mixture, then beat until smooth
- In a food processor or blender, puree cottage cheese until smooth
- Add cottage cheese and almond extract to cream cheese mixture; beat until smooth
- Add egg whites and beat until well blended
- Stir in 1/2 cup of mini chocolate chips
- Pour into Springform pan; top with remaining chocolate chips and 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 to loosen and release pan sides
- Cover and chill overnight
- Cut into 12 slices and serve
