Luscious Chocolate Cheesecake
|Nonfat cottage cheese||2 Cup (32 tbs)|
|Liquid egg substitute||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Neufchatel cheese||4 Ounce, softened|
|Cocoa/Dutch processed cocoa||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Yogurt topping||1 Tablespoon|
Heat oven to 300°F.
Spray 9-inch springform pan with vegetable cooking spray.
Place cottage cheese, egg substitute, sugar, Neufchatel cheese, cocoa and vanilla in food processor; process until smooth.
Pour into prepared pan.
Bake 35 minutes or until edges are set.
Meanwhile, prepare Yogurt Topping.
Carefully spread topping over cheesecake.
Continue baking 5 minutes.
Remove from oven to wire rack.
With knife, loosen cheesecake from side of pan.
Cover; refrigerate until chilled.
Remove side of pan.