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German Chocolate Cheesecake (low fat and low sugar)


Recipe submitted by:

perrydr

Your rating: None Average: 4.3 (7 votes)
Description: 

A great treat that tastes much richer than it really is.


Difficulty: Medium

Course: Dessert

Main Ingredient: Dairy

Smart Balance Product: 
Smart Balance® Buttery Spread Original

Ingredients: 

1-1/4 cups chocolate graham cracker crumbs
¼ cup cocoa
¼ cup Splenda
4 Tbls Smart Balance butter spread softened
7oz German sweet chocolate melted
1-1/2 cup low fat cottage cheese finely blended in food processor
12 oz low fat cream cheese
¾ cup Splenda
½ cup Greek yogurt
2 tsp vanilla
2 Tbls flour
1 cup Egg Beaters
¼ cup Smart Balance margarine
1/3 cup Splenda
1/3 cup low fat evaporated milk
¼ cup Egg Beaters
1-1/3 cup flaked coconut
1 cup chopped pecans
1 tsp vanilla
3oz melted chocolate (optional)


Prep Time: 

half hour


Cook Time: 

55 min


Yield/Notes: 

12 servings

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:

Analysis does not include optional melted chocolate.
Number of Servings: 12 (159 g per serving)
Weight: 1904 g

Nutrients
Calories 414 kcal
Fat 27 g
Saturated Fat 12 g
Trans Fatty Acid 0 g
Poly Fat 5 g
Mono Fat 8 g
Cholesterol 23 mg
Sodium 439 mg
Carbohydrates 31 g
Dietary Fiber 4 g
Total Sugars 18 g
Protein 14 g

STEP 1:

  

In 9” spring form pan, mix together graham cracker crumbs, cocoa, ¼ cup Splenda and 4 Tbls Smart Balance butter spread for crust

STEP 2:

  

Press mixture across the bottom and about one inch up the sides

STEP 3:

  

Place pan in refrigerator while mixing the filling.

STEP 4:

  

Preheat oven to 425˚

STEP 5:

  

Place a pan 1/3 full of water on bottom shelf of oven.

STEP 6:

  

Melt chocolate and set aside

STEP 7:

  

Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes when you think it is done).

STEP 8:

  

In large mixing bowl combine, cottage cheese, cream cheese, ¾ cup Splenda, yogurt and 1 tsp vanilla.

STEP 9:

  

Beat with a mixer until smooth.

STEP 10:

  

Add flour, 1 tablespoon at a time, blending well after each addition.

STEP 11:

  

Add 1 cup Egg Beaters and melted chocolate.

STEP 12:

  

Blend well

STEP 13:

  

Pour into crust

STEP 14:

  

Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425˚.

STEP 15:

  

Reduce oven to 225˚ and continue baking 35-45 minutes or until center is set

STEP 16:

  

Remove from oven. With knife loosen sides and cool completely.

STEP 17:

  

Chill overnight before adding topping.

STEP 18:

  

Melt ¼ cup Smart Balance in small saucepan

STEP 19:

  

Stir in 1/3 cup Splenda, 1/3 cup evaporated milk and ¼ cup Egg Beaters

STEP 20:

  

Cook and stir over low heat about 10 minutes or till thickened.

STEP 21:

  

Take off heat and stir in coconut and pecans.

STEP 22:

  

Spread topping over cake

STEP 23:

  

Garnish with 1/3 cup coconut, pecan halves.

STEP 24:

  

Drizzle melted chocolate over top if desired

STEP 25:

  

Keep refrigerated


Comments

Posted by Lindsay Anne on 7/16/2010 at 2:38pm.

I just made a vegan version of this recipe and it came out great. Here's what I used for replacements:

For the crust: Instead of the graham crackers, I used generic vegan chocolate cookies and I left out the Splenda because the cookies were pretty sweet already.

For the cake: Instead of cottage cheese, I used silken tofu. I used vegan cream cheese in an 8 oz container instead of the regular cream cheese. Instead of Egg Beaters, I used egg replacer powder equivalent to 3 eggs. And as a personal preference, instead of Splenda, I used 1/2 cup agave nectar. Agave is a low glycemic index sweetener, but it does contain some additional sugar.

For the frosting: I replaced the evaporated milk with coconut milk. (Not the coconut milk in the can, the kind in the aseptic container.) This reduced the fat content even more, as evaporated milk has about twice the fat content as coconut milk. Again, I added agave nectar instead of Splenda, but I only used 1/4 cup because the coconut milk was a little sweet. I added 1 Tbs corn starch and then replaced the Egg Beaters with egg replacer powder equivalent to 1 egg.

It was a fun challenge to make a vegan version. Great recipe, perrydr!

Posted by perrydr on 7/13/2010 at 12:46am.

I was searching for a special treat for my husband's birthday and developed this recipe