Best Light Chocolate Cheesecake Recipes

LIGHT CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a small bowl, sprinkle gelatin over cold water; let set 5 minutes. Place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
• In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in rum, egg yolks and dissolved gelatin. Beat in the melted chocolate. Fold in whipped cream.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour mousse into pie crust. Refrigerate at least 4 hours before serving.

LIGHT CHOCOLATE CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

LIGHT CHOCOLATE CHEESECAKE

Steps:

• Preheat over to 325°F.
• Prepare a 9-in springform pan by spraying with non-stick cooking spray.
• Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
• In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
• Process by pulsing several times until mixture is smooth.
• Add egg substitute and pulse until blended.
• Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
• Bake for 25 to 30 minutes or until almost set.
• Cool on wire rack for 10 minutes.
• Carefully run knife around edge of pan to loosen and remove sides of pan.
• When cool, slide cake onto serving dish.
• Microwave the strawberry preserves just until liquid.
• Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
• Cooking time does not include cooling period.
• It is actual cooking time.

CHOCOLATE CHEESECAKE WITH SOUR CREAM TOPPING (LIGHT)

Steps:

• Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
• Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
• In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
• Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
• Let cool and refrigerate for at least 3 hours or until set.

LIGHT CHOCOLATE-AMARETTO CHEESECAKE

Steps:

• Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside.
• Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
• Add egg and process just until blended. Fold in chocolate morsels.
• Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set.
• Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter.
• May serve with a dollop of light Cool Whip.

LIGHT CHOCOLATE-AMARETTO CHEESECAKE

Steps:

• Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside.
• Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
• Slowly pour mixture over crumbs in pan.
• Bake at 300 for 65 to 70 minutes (If you use an 8-inch pan, reduce to 45 to 50 minutes) or until set.
• Let cool in pan on wire rack.
• Cover and chill at least 8 hours.
• Remove sides of pan, and transfer to serving platter.
• Garnish as desired.