Low-Fat Chocolate Cheesecake
Now this is the ultimate chocaholic dessert – minus the guilt. Each slice has less than 250 calories so you can indulge your sweet tooth (and yes, it is as good as it looks!)
Preparation time: 25 minutes
Cooking time: 1.5 hours, plus cooling and chilling
1 packet chocolate wafer biscuits (about 250g), finely crushed
1/4 cup butter blend spread, melted
1 1/3 cups 60-70% chocolate chips
230g light cream cheese or Neufchatel (available at most delis and supermarkets), at room temperature
230g low-fat cottage cheese
3/4 cup caster sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1. Heat the oven to 160C. Spray a 23cm nonstick, spring-form pan with oil.
2. Mix the crushed chocolate wafer biscuits with the melted butter blend spread. Press firmly (but not too tightly) into the bottom of the prepared pan. Bake until set, about 10 minutes.
3. Melt the chocolate chips in the microwave, being careful not to burn.
4. Beat the cream cheese and cottage cheese together using an electric mixer on medium speed. Add the sugar, cocoa powder, vanilla and salt. Beat until fluffy, then add the eggs, one egg at a time. Stir in the melted chocolate.
5. Boil a kettle of water. Pour the chocolate mixture over the crust. Place the pan in a roasting pan, slide into the oven, then pour the boiling water into the roasting pan so it reaches halfway up the side of the cheesecake pan.
6. Bake until the centre is still a little jiggly, about 40 minutes. The cheesecake will continue to firm up as it cools.
7. Turn off the oven and keep the oven door ajar with a wooden spoon. Leave the cake to cool in the oven for 1 hour. After 1 hour, remove the cheesecake from the roasting pan, run a knife around the edge of the cake and chill for at least 8 hours.
8. Serve with fresh fruit or a dollop of low-fat Greek yoghurt on the side. For a touch of true indulgence, sprinkle edible gold leaf, available at good food stores, in the centre of the cake.
What’s your favourite cheesecake?