Reduced Fat Chocolate Cheesecake Recipes

REDUCED-FAT CHOCOLATE CHEESECAKE

Reduced-fat Chocolate Cheesecake image

This fat-reduced version of the traditional favourite is just as rich and satisfying. You will never miss the fat!

Provided by Grace Fung

Categories Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup graham cracker crumbs
1/4 cup sugar
24 ounces fat free cream cheese, softened
1/3 cup cocoa
3 tablespoons flour
3 egg whites
14 ounces evaporated skim milk
1 egg
1/4 cup semi-sweet chocolate chips, melted
1 1/2 teaspoons vanilla

Steps:

Preheat oven to 300F.
Grease a 9-inch springform pan and sprinkle the bottom with combined cracker crumbs and sugar.
In a mixing bowl, beat cream cheese until fluffy.
Mix in cocoa and flour.
Add remaining ingredients and mix well.
Pour batter into prepared pan and bake for 40-50 mins or until just set.
Cool to room temperature and chill for at least 3 hours before serving.

Nutrition Facts : Calories 168.2, Fat 2.9, SaturatedFat 1.2, Cholesterol 23.6, Sodium 481.3, Carbohydrate 21.5, Fiber 0.8, Sugar 14.7, Protein 14

LOW-FAT CHEESECAKE

Low-Fat Cheesecake image

This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.

Provided by Food Network Kitchen

Categories dessert

Time 10h

Yield 14 servings

Number Of Ingredients 12

Ingredients

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

Steps:

Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams

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