Nutritional Info

Nutrition Facts

Serving Size 1 (209g)

Calories 592
Calories from Fat 191 (32%)
Amount Per Serving %DIV
Total Fat 21.2g 33%
Saturated Fat 9.4g 47%
Monounsaturated Fat 7.3g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 26.6mg 9%
Sodium 723.3mg 31%
Potassium 451mg 10%
Total Carbohydrate 89.4g 30%
Dietary Fiber 6.5g 26%
Sugars 35.3g
Protein 14.3g 29%

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Recipe Description
Most cheesecakes weigh in at fifteen or twenty grams of fat and 350 calories per slice. We cut the fat to nine grams and calories to 220 per slice by combining several non fat ingredients (cocoa, egg whites), and low fat ones (chocolate wafer cookies, light cream cheese and low fat cottage cheese).
Prep time
24 hr 20 min
Cook time
1 hr 5 min
Ready In
25 hr 25 min


Serves Tool

Serves To:USMetric
9   chocolate wafer cookies, very finely crushed
1/2 Cup(c)  unsweetened cocoa powder
2 1/4 Cup(c)  reduced fat cream cheese, softened
1 1/2 Cup(c)  low fat cottage cheese
1 Cup(c)  sugar, divided
1/2 Cup(c)  unsweetened cocoa powder
1/4 Cup(c)  all purpose flour
1   large egg
4   large egg whites, divided
1/4 Cup(c)  seedless raspberry jam melted and cooled


Preheat oven to 300°F. Coat an 8 inch spring form pan with cooking spray. Sprinkle chocolate crumbs in bottom and 2 inches up side of pan. Set aside. Process light soft cream cheese, cottage cheese, 1/2 cup sugar, cocoa, and flour in a food processor, just until smooth. Add egg and 1 egg white, and process just until blended. Beat 3 egg whites in a mixing bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Fold into cheese batter in 3 additions. Pour batter into prepared pan. Smooth top using a spatula. Bake for 60 to 65 minutes or until just set (center will be soft). Run a long, thin knife between cake and side of pan to release steam. Let cool on a wire rack. Brush jam mixture on top of cheesecake. Cover and refrigerate overnight before removing and serving.

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