Low-fat Cheesecake with dark chocolate and cherry topping

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 252.1
  • Total Fat: 13.1 g
  • Cholesterol: 36.3 mg
  • Sodium: 307.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 9.0 g

View full nutritional breakdown of Low-fat Cheesecake with dark chocolate and cherry topping calories by ingredient
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Introduction

252 calories and 13 grams of fat per 1/16 slice with all toppings 252 calories and 13 grams of fat per 1/16 slice with all toppings
Number of Servings: 16

Ingredients

    Crust:
    2 cups finely ground graham crackers
    1/2 teaspoon cinnamon
    1 stick unsalted butter, melted

    Filling:
    8 oz. fat-free cream cheese
    8 oz. neufchatel cheese (1/3 fat)
    2 large egg whites
    1/4 cup liquid egg whites (such as Egg Beaters)
    1 teaspoon grated orange peel
    15 oz. part-skim ricotta cheese
    1/2 cup non-fat plain Greek yogurt
    1/2 cup granulated sugar
    1/2 cup sucralose (Splenda)
    1 dash pure vanilla extract

    Topping:
    4 squares Lindt 70% dark chocolate, crushed into small pieces
    1 can cherry pie filling with reduced sugar
    1/2 cup, or to taste, sucralose (optional)
    2 oz. tart cherry juice (optional)

Directions

Preheat the oven to 350 degrees.

Lightly coat the bottom and sides of an 8-inch springform pan with non-stick spray. Combine the crust ingredients and mix with a fork until evenly moistened. Pour the crumbs into the pan and use a smooth bottomed cup to press them into the base and 1-inch up the sides. Refrigerate for 5 minutes.

In the bowl of an electric mixer, beat the cream cheeses on low speed for 1 minute until smooth and free of any lumps. Add all the egg whites, 1 at a time, and continue to beat slowly until combined. Gradually add the sugar and sucralose and beat until creamy, 1 to 2 minutes.

Add the ricotta cheese, yogurt, orange peel, and vanilla. Continue beating at a slow speed. Periodically scrape down the sides of the mixer bowl and the beaters. The filling should be well-combined but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the pan on a large sheet of aluminum foil and fold up the sides around it. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until the water is halfway up the sides of the cheesecake pan. Bake for 45 minutes. The cheesecake should still jiggle at this point, but will firm up during chilling. Let the cheesecake pan sit in the roasting pan outside the oven for 30 minutes. Move the pan to the refrigerator to continue chilling for at least 4 hours.

To prepare the topping, put the chocolate squares in a zipper-topped plastic bag and seal. Use a mallet or rolling pin to beat the chocolate into small pieces. Add the sucralose and cherry juice to the cherry pie filling.

To serve, run a thin metal spatula or knife around the inside rim of the cheesecake. Sprinkle the chocolate pieces over the top of the cheesecake before removing the sides of the pan.
Top the cheesecake with the cherry pie filling, or top individual pieces as they are served.

Serving Size: Makes 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user DBEAU57.

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