Light Chocolate Cheesecake
Indulge in a guilt-free dessert with this Light Chocolate Cheesecake, a luscious treat that balances rich chocolate flavor with a velvety, creamy texture—all while using low-fat ingredients. Featuring a buttery graham cracker crust and a decadent filling made with low-fat cream cheese, sour cream, and semi-sweet chocolate, this cheesecake offers a lighter twist on a classic favorite. The recipe employs a water bath technique to ensure a smooth, crack-free surface, while a gentle baking and cooling process creates that perfect melt-in-your-mouth consistency. Ready in just 25 minutes of prep time, it’s the ideal dessert for gatherings or everyday indulgence. Serve it plain or topped with fresh berries for a show-stopping finish. Perfect for chocolate lovers and those seeking a lighter dessert option, this cheesecake is as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 1.5 cups low-fat graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces low-fat cream cheese, softened
- 0.5 cup low-fat sour cream
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 0.5 cup semi-sweet chocolate chips, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups boiling water
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the low-fat cream cheese, low-fat sour cream, and granulated sugar with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
Add the cocoa powder, melted and cooled chocolate chips, and vanilla extract. Mix until fully incorporated.
Add the eggs, one at a time, beating on low speed after each addition just until combined. Do not overmix, as this can affect the texture of the cheesecake.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Wrap the bottom of the springform pan in a double layer of aluminum foil to prevent water from seeping in.
Place the springform pan in a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly ajar. This helps prevent cracks.
Remove the cheesecake from the water bath and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, or overnight, before serving.
Gently run a knife around the edge of the cheesecake before releasing the springform pan. Slice and serve plain or with your choice of toppings, such as fresh berries or a dusting of cocoa powder.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 22.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
