[FocusedOnFitness]

Lowfat Chocolate Cheesecake

Ingredients:

Crust:
18 lowfat Oreo® cookies, finely crushed into crumbs

Filling:
Three 8-ounce packages nonfat cream cheese
1 cup nonfat ricotta cheese
1 cup sugar
3 egg whites
1 whole egg
1-1/2 teaspoon vanilla
grated rind of zest of one lemon

Topping:
1/2 cup semi-sweet chocolate chips
1/4 cup nonfat evaporated milk

Directions:
Preheat oven to 325°F. Press crumbs into bottom of 9-inch springform pan.
Mix cheeses and sugar together until smooth. Add egg and egg whites, one at a time, mixing well after each addition. Blend in vanilla and lemon rind. Bake for 50 to 60 minutes.
Cool completely. Loosen cake from rim of pan with a knife. Remove rim of pan. Melt chocolate chips with nonfat evaporated milk over low heat, stirring constantly until smooth. Spread over top of cheesecake, with some dripping down the sides.
Chill.

Makes 12 servings.
Calories: 245
Fat: 4 grams

[runs with scissors]

I made this cheesecake, and I'm telling you. Holy cr@p it's damn good!! My boyfriend can't get enough of it. I only altered it a little tiny bit. I used 1 lowfat creamcheese package, I used half a cup Splenda and half real sugar, and i put about half a cut of Reeses peanut butter and chocolate chips in the mix instead of anything on top. Oh, and by the way if anyone decides to get one of the premade crusts get the largest you can find, otherwise you'll have about a cup of batter left over like I did. The premade Oreo crust just wansn't quite large enough. Thanks for sharing Emma is was defrigginlicious!

Bethany