Low Fat Baked Chocolate Cheesecake

Published on March 20, 2012 | By
4 Comments
    • Difficulty Level

Chocolate Philadelphia

You just gotta love a Baked chocolate cheesecake!! but the problem is… a regular baked cheesecake is loaded with calories, and if you are anything like me, just looking at a slice of the thing, you can feel the pounds piling on and you would rather go without.

You see I’ve been experimenting for a while now trying to get the perfect low fat baked chocolate cheesecake, and can now truly say I’ve perfected it. Well at least that’s what I think, the only way I’m gonna know if its a winner is if you kind people try out the recipe and leave me some honest feedback, and that way I know if I need to go back to the drawing board or not. lol…

Watch the video below to see how simple it is to make a Tasty Baked Cheesecake that is low fat.

Low Fat Baked Chocolate Cheesecake Demo

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Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 500g Quark (low fat soft cheese)
  • 240g All-Bran Golden Crunch
  • 120g Chocolate Philadelphia
  • 120g Low fat fruit yogurt (strawberry/vanillia)
  • 8 tsp Flora extra light
  • 4 tbsp Sweetener
  • 3 Eggs

Nutrition Info

  • 261 Calories

  • 10g Carbs

  • 9g Fat

  • 14g Protein

Instructions

  1. Pre-heat oven to 240'c/220'c fan, Gas 4.
  2. Line a 20cm loose base tin with baking paper.
  3. Blitz All-Bran crunch in a food processor.
  4. Melt the Flora in a microwave for a few seconds and add to the All Bran, mix together.
  5. Transfer the mixture into the cake tin and press down. Set aside.
  6. Using an electric whisk, whisk together the cheese, choc philly, yogurt, sweetener and eggs until you have a smooth runny mixture.
  7. Pour on top of the base, squash out any air bubbles and bake in the oven for 10 minutes.
  8. After the 10 minutes lower the oven temperature to 110'c/90'c fan, gas 1/4 and bake for a further 25 minutes.
  9. If using an electric oven leave the door slightly ajar for the first 3 minutes of the 25 minutes.
  10. After 25 minutes shake the tin and turn oven off. Leave the cheesecake in the oven, door closed for 2 hours.
  11. At the end of the 2 hours loosen the edges of the cake and put back in the oven to cool down for a further 1.5 hours.
  12. Remove from the oven cover with foil and refrigerate for 4 hours or over night before serving.

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4 Responses to Low Fat Baked Chocolate Cheesecake

  1. Angela Lawrence March 21, 2012 at 1:31 am #

    sounds amazing, i will try it, i have been doing bit of baking lately, a few wekks ago i baked a peach and passionfruit cake, it was scruptious, and i want to do it again, but if i send you the recipe could you transform it into a healthier version without taking away the scruptiouness..

    Reply
    • Melanie March 21, 2012 at 8:07 pm #

      Sounds yummy, send it and I will see what I can do not making any promises x

      Reply
  2. erica pugh October 1, 2012 at 9:43 pm #

    Absolutely gorgeous!! Too moreish 🙂

    Reply
    • Melanie October 6, 2012 at 4:43 pm #

      Thanks for the feedback, you should try the low fat chocolate chip brownies 🙂

      Reply

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