DIY Network

Low-Fat Chocolate Cheesecake Low-Fat Chocolate Cheesecake From "Ask DIY Cooking & Entertaining" episode DADC-109

Q Is it possible to make a cheesecake full of flavor but low in calories?

A: Sure it is! Cheesecake is very popular on a lot of dessert menus. But some people avoid it because they think it's too fattening. And in some cases, they're right: many storebought cheesecakes have more than their fair share of calories and fat -- and as you'd expect, they usually taste pretty good.

But guess what makes ordinary cheesecake even tastier? Chocolate! And the recipe for the chocolate version featured here is also lower in fat and calories, with a total calorie count of 216 and just 93 grams of fat.

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Ingredients:

10 chocolate wafers
4 low-fat graham crackers
Dutch processed cocoa
3 Tbsp. granulated sugar
1 Tbsp. canola oil
3-1/2 ounces bittersweet chocolate
2 Tbsp. coffee granules
2 lbs. cream cheese
1/2 cut low-fat sour cream
2 egg yolks
1-1/2 cup sugar
2 Tbsp. cornstarch
1/2 tsp. vanilla extract
1/2 tsp. salt

Steps:

1. First make the crust: Place 10 chocolate wafers, 4 low-fat graham crackers, 2 Tbsp. of the Dutch processed cocoa and 3 Tbsp. of granulated sugar in a food processor.
   
2. Slowly drizzle in 1 Tbsp. canola oil until well blended into crumbs.
   
3. Place mixture into a spring-form pan, then gently press crumbs into the bottom of the pan.
   
4. Fill roasting pan with 1-1/2 inches of water and put in oven.
   
5. Place 3-1/2 ounces of bittersweet chocolate in double boiler and melt slowly stirring until smooth.
   
6. Add 2 Tbsp. coffee granules to 1 tsp. of hot water and add to melted chocolate. Stir.
   
7. Remove from heat and place in a food processor bowl with 2 lbs of cream cheese, 1/2 cup low-fat sour cream, 2 egg yolks, 1-1/2 cup sugar, 3/4 cup Dutch processed cocoa, 2 Tbsp. cornstarch, 1/2 tsp. vanilla extract and 1/2 tsp. salt.
   
8. Process until smooth.
   
9. While batter is mixing, whisk the egg whites until they form stiff peaks.
   
10. Gently fold batter into the egg whites until well incorporated.
    
11. Pour into spring-form pan and place in water bath and cook for 1 hour in 325 oven.
    
12. Turn off oven and take out water bath. Put cheesecake back in for 2 hours to sit as oven cools.

Chill 4 hours before serving.