Double Chocolate Chip Cheesecake
Preheat oven to 300ºF. Lightly spray a springform pan with vegetable cooking spray and place on baking sheet.
Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and one half inch up side of prepared pan. Chill while filling is prepared.
Mix cream cheese, Splenda, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in half the chocolate chips. Pour the batter into the prepared crust. Scatter the remaining chips over the surface of the batter.
Bake at 300°F for 45-50 minutes until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight. Serve with shaved chocolate and Splenda sweetened whipped cream.
Serve this after a special occasion dinner and blow everyone’s mind.
Serves 12
WLS portion,
Serves 12
WLS portion,
Calories 163,
fat 12 gr,
carbs 8 gr,
protein 6gr
Vegetable oil cooking spray
1 ½ cups Sugar Free Chocolate Chip Cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Reduced Fat Cream Cheese
2⁄3 cup Splenda granular
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
6 ounces sugar-free mini chocolate chips
Vegetable oil cooking spray
1 ½ cups Sugar Free Chocolate Chip Cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Reduced Fat Cream Cheese
2⁄3 cup Splenda granular
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
6 ounces sugar-free mini chocolate chips
* you could add your favorite unflavored or vanilla, or chocolate flavored protein powder to add a boost of protein to this recipe, adjust nutritional values accordingly.
Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and one half inch up side of prepared pan. Chill while filling is prepared.
Mix cream cheese, Splenda, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in half the chocolate chips. Pour the batter into the prepared crust. Scatter the remaining chips over the surface of the batter.
Bake at 300°F for 45-50 minutes until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight. Serve with shaved chocolate and Splenda sweetened whipped cream.
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