I promised late last week that I would post all about the chocolate chip cheesecake recipe that I planned on making to bring to work on Friday. I’m now back to share that I did, in fact, make it, and it was a huge hit! It was mostly gone by the end of the day.
Weight Watchers Points per slice: 6 values
- 10 Oreo cookies
- 8 oz. fat free cream cheese
- 8 0z. reduced fat cream cheese
- 1 cup cottage cheese (skim or fat free)
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 large egg whites
- 3/4 cups mini semi-sweet chocolate chips
Preheat your oven to 325 degrees before you start prepping the batter!
First, you want to crush up the Oreo cookies and use them to coat the bottom of a 9 inch springform pan. Don’t try to use a regular 9 inch cake pan for this–buy a real springform one! I ordered this one off Amazon.com and it works great. Be sure to coat the pan with cooking spray before lining the bottom with the Oreos.
Next, throw the cottage cheese into a blender or food processor, and liquefy it so that all the lumps are gone. It doesn’t take very long if you use the maximum setting. My blender actually has a liquefy setting! How convenient! ;)
Then, you want to mix both cream cheeses, the cottage cheese, the flour, the sugar, and the vanilla and almond extracts together in a medium mixing bowl on the lowest mixing speed.
Stir in the egg whites, and 1/2 cup of the chocolate chips. This is what the batter looks like after everything is all blended together!
Pour batter into the springform pan over the Oreo cookies, and then top with the remaining 1/4 cup of the chocolate chips. It’s not even baked yet at this point, but it looks so good! :)
The finished product! ;)
Bake for 1 hour at 325 degrees. After it is done in the oven, remove it and cool completely on a wire rack. Allow at least 2 hours to make sure it gets completely back to room temperature.
Once cooled completely, pop off the sides of the springform pan and cut into 12 pieces. After you are done cutting, cover and refrigerate overnight. It definitely tastes the best served chilled rather than at room temperature.
I had never made cheesecake before attempting this recipe, and it was very easy for me and turned out perfectly. It was a huge hit with my coworkers.
Now that you’re all drooling over dessert, tell me what your favorite dessert recipes are! I’m always looking for new things to try in the kitchen. Let me know. :)