Creamy Chocolate Cheesecake: Light In Fat And Calories

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• nonstick cooking spray
• 9 chocolate wafer cookies, crushed
• 1 (15 ounce) container part-skim ricotta cheese, drained
• 1 (8 ounce) package neufchatel cheese, softened
• 1/2 cup egg substitute (if frozen, thaw)
• 3 1/4 tablespoons skim milk
• 1/4 cup unsweetened cocoa
• 2 tablespoons grand marnier (or other orange-flavored liqueur or brandy)
• 1 tablespoon pure vanilla extract
• 2 teaspoons orange zest
• 2 egg whites
• 1/4 cup plus 2 tablespoons sugar
• low-fat whipped cream
• bittersweet chocolate curls
• assortment of fresh berries (optional)

Recipe

• 1 preheat oven to 275 degrees f.
• 2 coat 9-inch springform pan with cooking spray; dust bottom and sides with the crushed wafers.
• 3 using an electric mixer, beat the ricotta and neufchatel cheeses in a large mixing bowl at medium speed - beat for 3 minutes, or until smooth.
• 4 add the egg substitute and milk, beat well. add the cocoa and the nex three ingredients, continuing to beat well.
• 5 at high speed with the electric mixer, beat the egg whites (at room temperature) until soft peaks form; gradually add the sugar (1 tablespoon at a time) and beat until stiff peaks form.
• 6 fold the egg whites into the cheese mixture; spoon over crushed chocolate wafers.
• 7 place in oven and bake for 1 hour (note: center will be soft, but will firm-up while chilling). turn off the oven and leave the cheesecake inside for 30 minutes.
• 8 remove the cheesecake from the oven and let cool to room temperatue; cover and chill at least 4 hours.
• 9 remove sides of springform pan. keep refrigerated and serve with a dollop of whipped cream and chocolate curls. (using a potato peeler, scrape warmed chocolate square to make chocolate curls.) if desired, serve with an assortment of fresh strawberries, blueberries, and raspberries.
• 10 refrigerate leftovers.