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Chocolate Cheesecake

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Contributed by Stonyfield Farm  

Using both yogurt cheese and lowfat cream cheese in place of traditional cream cheese helps to reduce the calories in this holiday favorite. The addition of chocolate, topped with fresh raspberries, makes for a simply "moo"velous dessert.

1 1/2 cups graham cracker crumbs
2/3 stick unsalted butter, melted
2 8-oz packs lowfat cream cheese
1 cup sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla
2 3-oz dark chocolate bars, melted
1 quart lowfat vanilla Stonyfield Farm Yogurt
(to yield 1 cup of Yogurt cheese)

Directions:
Using a yogurt heese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Mix the graham cracker crumbs and butter together. Press into the bottom of an ungreased 9-inch springform pan. Chill. Preheat oven to 300°F. Cream together cream cheese and sugar. Add the eggs, vanilla, chocolate and 1 cup of yogurt cheese. Mix until combined. Spoon into crust. Place cheesecake on the oven's middle rack with a pan of water on the bottom rack. Bake for 50 minutes without opening the oven door. Turn off oven and allow cake to cool for 30 minutes in the oven with the door ajar. Finish cooling on wire rack. Refrigerate before serving.

Yields
16 servings

Nutrition Facts
Calories 290; Protein 6g, Total Fat 19g; Carbohydrates 27g; Fiber 3g

 

*Vegetarian