Sunday, March 1, 2009

Chocolate Chip Cheesecake

from Sunset

10 servings
* 2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
* 1 1/2 tablespoons melted butter or margarine
* 3 packages (8 oz. each) nonfat cream cheese
* 1 can (14 oz.) nonfat sweetened condensed milk
* 3 large egg whites
* 2 teaspoons vanilla
* 1/2 cup miniature chocolate chips

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Nutritional Information
Calories: 283 (17% from fat)
Protein: 14g
Fat: 5.3g (sat 2.6)
Carbohydrate: 44g
Fiber: 0.0g
Sodium: 461mg
Cholesterol: 15mg



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