Light Chocolate Cheesecake Recipes

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.

Steps:

• Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.