Sarah Phillips was a single mother who pulled herself up by her apron strings by selling cookies baked at home. Then, she turned to making low-fat muffins, which became so popular she translated her recipes into mixes to be sold in supermarkets. In her Healthy Oven Baking Book, Phillips is realistic. She explains why fat-free recipes give poor results: taking out too much fat also removes good taste and texture. So, she often uses applesauce in place of fat
You'd have to look a long time to find a more richly flavored chocolate cheesecake, regardless of its fat gram count. When I want to make a believer out of those diehards who contend that reduced-fat desserts aren't as good as the old artery-cloggers, I serve this. It always puts an end to the argument.
Makes 12 servings
Nonstick canola oil spray
Chocolate Crust:
1 1/4 cups chocolate graham cracker crumbs
1/4 cup sugar
3 tablespoons unsalted butter, melted
Cheesecake:
1 ounce bittersweet or semisweet chocolate
4 large egg whites, at room temperature
1 cup sugar
1/4 cup Dutch-process cocoa powder
1 teaspoon instant espresso coffee powder
or 2 teaspoons regular instant coffee powder
1 teaspoon vanilla extract
12 ounces Neufchatel cheese (do not use nonfat cream cheese),
at room temperature and well softened
Position a rack in the upper third of the oven and preheat to 350 degrees F. Lightly spray a 9-inch nonstick springform pan with oil.
To make the crust, in a medium bowl, stir the cracker crumbs, sugar, and butter until well combined. Press the mixture evenly and firmly into the bottom of the prepared pan. Set the crust aside.
Melt the chocolate. Set it aside and let cool to tepid, but still liquid.
In a grease-free medium bowl, using a handheld electric mixer set at low speed, beat the egg whites until foamy. Increase the speed to high and beat until soft peaks begin to form. Gradually beat in the sugar until the mixture forms stiff, shiny peaks.
In another medium bowl, beat the cooled chocolate, cocoa, coffee powder, and vanilla on medium speed until combined. Add the cheese and beat, scraping down the sides of the bowl as needed with a rubber spatula, until smooth. Add the egg whites and beat on low speed until just combined. Do not overmix -- it should take no longer than 10 seconds. Turn into the prepared pan and smooth the top.
Bake until the edges of the cake are slightly puffed and very lightly browned, about 25 minutes. The center will seem somewhat unset, but will firm when chilled. Cool to room temperature in the pan on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
Remove the sides of the cheesecake pan. Serve chilled. Cut the cheesecake with a sharp, thin knife dipped into hot water.
Nutritional Analysis Per serving: About 283 calories (8 percent from protein; 52 percent from carbohydrates; 40 percent from fat), 6 grams protein, 39 grams carbohydrates, 13 grams fat (6 grams saturated fat), 30 milligrams cholesterol, 255 milligrams sodium
