Ingredients:
oreo crust (directions below to make)
2 cups semi-sweet chocolate chips
3 packages of fat free cream cheese
1 can fat free sweetened condensed milk
1 cup egg beaters or 2 eggs and 3 egg whites
2 teaspoons vanilla
1. Make crust by crushing low fat oreos to equal 2 cups crushed. Then add 1/4 cup spray butter (i can't believe it's not butter brand) and until all combined. Press into the bottom of a 9 inch spring form pan. *If you want to cook your cheesecake in a water bath which keeps your cheesecake from cracking and keeps it moist, just wrap the bottom of your springform pan in foil. This keeps water from seeping into your cake. Place your springform in the larger pan (like a cookie sheet or casserole dish) and fill the bigger pan or dish with water. Set aside.
2.Place chocolate chips in a microwave safe bowl. Microwave for 1 1/2 minutes, stir and keep heating 30 seconds at a time until smooth.
3. Beat cream cheese in a bowl until smooth and creamy. Gradually add the sweetened condensed milk until smooth. Add melted chips, egg beaters and vanilla. Mix well. Pour into crust.
4. Bake about 1 hour and 25 minutes (it takes longer because the cream cheese is fat free) or until middle is set. You can check it with a knife inserted to the middle. The knife will not come out clean. But your cake will be firm and moist, it shouldn't jiggle. With a knife loosen the cake from side of pan. Cool completely and then remove sides from pan. Refrigerate sever hours before serving. So make it in the morning or afternoon so you can dig in after dinner. Drizzle with chocolate sauce and eat!!
* for a thicker richer sauce melt 1/2 cup chocolate and 2-3 tablespoons of fat free half and half in a sauce pan. Add more if you want it thinner. Spoon over cheesecake, ice cream, or use as fondue. Don't let any go to waist so like the spoon and pan (like me) until it is gone! Sooo good!!
No comments:
Post a Comment