Creamy Chocolate Cheesecake: Light in Fat and Calories

Ingredients

• nonstick cooking spray
• 9 chocolate wafer cookies, crushed

• 1 (15 ounce) container part-skim ricotta cheese, drained

• 1 (8 ounce) package neufchatel cheese, softened
• 1/2 cup egg substitute (if frozen, thaw)
• 3 1/4 tablespoons skim milk
• 1/4 cup unsweetened cocoa
• 2 tablespoons Grand Marnier (or other orange-flavored liqueur or brandy)
• 1 tablespoon pure vanilla extract
• 2 teaspoons orange zest
• 2 egg whites
• 1/4 cup plus 2 tablespoons sugar
• low-fat whipped cream
• bittersweet chocolate curls
• assortment of fresh berries (optional)

Directions

1. 1

   Preheat oven to 275 degrees F.

2. 2

   Coat 9-inch springform pan with cooking spray; dust bottom and sides with the crushed wafers.

3. 3

   Using an electric mixer, beat the ricotta and Neufchatel cheeses in a large mixing bowl at medium speed - Beat for 3 minutes, or until smooth.

4. 4

   Add the egg substitute and milk, beat well. Add the cocoa and the nex three ingredients, continuing to beat well.

5. 5

   At high speed with the electric mixer, beat the egg whites (at room temperature) until soft peaks form; gradually add the sugar (1 tablespoon at a time) and beat until stiff peaks form.

6. 6

   Fold the egg whites into the cheese mixture; spoon over crushed chocolate wafers.

7. 7

   Place in oven and bake for 1 hour (Note: Center will be soft, but will firm-up while chilling). Turn off the oven and leave the cheesecake inside for 30 minutes.

8. 8

   Remove the cheesecake from the oven and let cool to room temperatue; cover and chill at least 4 hours.

9. 9

   Remove sides of springform pan. Keep refrigerated and serve with a dollop of whipped cream and chocolate curls. (Using a potato peeler, scrape warmed chocolate square to make chocolate curls.) If desired, serve with an assortment of fresh strawberries, blueberries, and raspberries.

10. 10

    Refrigerate leftovers.