Chocolate Chip Cheesecake

Yield: Makes 10 servings

Ingredients

• 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

Preparation

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