Chocolate graham crackers make a great crust for this low-fat cheesecake dessert
Serves: 12 servings
- 6 large (2 1/2-x-5-inch) reduced-fat chocolate graham crackers
- 2 tablespoons sugar
- 1 tablespoon tub-style nonfat margarine, or 1 tablespoon plus 1 1/2 teaspoons reduced-fat margarine or light butter
- 1/4 cup honey crunch wheat germ or finely chopped toasted almonds
- 2 blocks (8 ounces each) nonfat cream cheese, softened to room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons coffee liqueur
- 3/4 teaspoon instant coffee granules
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 tablespoon cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 can (14 ounces) fat-free or low-fat sweetened condensed milk
- 1/2 cup plus 2 tablespoons fat-free egg substitute
- 1 cup vanilla yogurt cheese
- 3 cups fresh raspberries or sliced fresh strawberries
- 1/4 cup plus 2 tablespoons chocolate syrup
- To make the crust, break the graham crackers into pieces, place in the bowl of a food processor, and process into fine crumbs. Measure the crumbs. There should be 3/4 cup. (Adjust the amount if needed.)
- Return the crumbs to the food processor, add the sugar, and process for a few seconds to mix well. Add the margarine or butter, and process for about 20 seconds, or until moist and crumbly. Add the wheat germ or almonds, and process for a few seconds to mix well.
- Coat a 9-inch springform pan with nonstick cooking spray, and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust. (Periodically dip the spoon in sugar, if necessary, to prevent sticking.) Then use your fingers to finish pressing the crust firmly against the bottom and sides of the pan.
- Bake at 350°F for about 8 minutes, or until the edges feel firm and dry. Set aside to cool to room temperature before filling.
- To make the filling, place the cream cheese and vanilla extract in a large bowl, and beat with an electric mixer until smooth.
- Place the liqueur and coffee granules in a small bowl, and stir to dissolve the coffee granules. Add the liqueur mixture to the cream cheese mixture, and beat to mix well.
- Sprinkle the cornstarch over the cheese mixture, and beat to mix well. Sprinkle the cocoa and cinnamon over the cheese mixture, and beat to mix well. Add the sweetened condensed milk, and beat to mix well. Add the egg substitute, and beat to mix well. Finally, add the yogurt cheese, and beat to mix well.
- Spread the cheesecake batter evenly over the crust, and bake at 325°F for about 1 hour, or until the center is firm to the touch. (If you use a dark pan instead of a shiny one, reduce the oven temperature to 300°F.) Turn the oven off, and allow the cake to cool in the oven with the door ajar for 1 hour. Remove the cake from the oven, cover, and chill for at least 8 hours, or until firm.
- When ready to serve, run a sharp, thin-bladed knife between the cheesecake and the collar of the pan. Remove the collar, and cut the cheesecake into wedges. Top each serving with 1/4 cup of the berries. Then drizzle 1 1/2 teaspoons of the chocolate syrup over the top, and serve.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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