This delicious chocolate cheesecake is not only reduced in fat, but it's also lower carb than the traditional recipe. This Recipe Makeover is sure to become a favorite!
Author: Merisant/Equal® - www.equal.com
Serves: 16 person(s)
Preparation Time: 35 mins
Traditional Chocolate Cheesecake is a high-calorie combination of high-fat, high-sugar ingredients. This made-over recipe lowers the calories and fat by replacing the milk chocolate with dark chocolate, regular cream cheese with a mix of reduced-fat cream cheese, nonfat sour cream and egg whites. Replacing the Oreo cookie pie crust with ground almonds and using a sugar alternative in this pie crust lowers the carbs.
CRUST: Spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
CHEESECAKE: Beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well-combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight.
To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Crust can be made with chocolate crumb wafers instead of ground almonds.
Crust serving suggestion is not included in the nutritional analysis, and may not be lower-carb or diabetic-friendly, if low-carb or diabetic-friendly is desired.
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