Indulge your sweet tooth without the guilt with our delectable "Chocolate Cheese Cake Less Sugar"! This delightful dessert combines the rich, creamy texture of traditional cheesecake with a lighter touch, making it the perfect treat for any occasion. Imagine sinking your fork into a velvety slice of chocolate goodness, knowing it’s crafted with less sugar and wholesome ingredients. Whether you're hosting a gathering or simply treating yourself, this recipe will leave your guests raving and asking for seconds. Ready to impress? Let’s dive into the details of creating this mouthwatering masterpiece!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup butter, melted
- 2 (8 ounce) packages cream cheese
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly.
- In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are fully coated with the butter.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Make sure to pack it tightly for stability.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the sugar and unsweetened cocoa powder to the cream cheese. Continue to beat until fully incorporated and smooth.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to keep the cheesecake light and fluffy.
- Stir in the vanilla extract and Greek yogurt until well blended. The Greek yogurt adds creaminess while reducing the overall sugar content.
- Pour the cream cheese mixture over the prepared crust in the springform pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, you can garnish the cheesecake with fresh berries or a light dusting of cocoa powder if desired. Slice into 10 servings and enjoy your delicious, less-sugar chocolate cheesecake!
Tips
- Use Room Temperature Ingredients: For a smooth and creamy filling, ensure your cream cheese and eggs are at room temperature before mixing. This helps prevent lumps and makes for a silky texture.
- Don’t Overmix: When adding the eggs, mix on low speed and just until combined. Overmixing can introduce too much air, leading to cracks in your cheesecake.
- Water Bath Method: To achieve a perfectly smooth surface and prevent cracks, consider baking your cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil and place it in a larger pan filled with hot water.
- Cooling Slowly: After baking, leaving the cheesecake in the oven with the door ajar for an hour helps it cool gradually, which reduces the risk of cracking.
- Chill Overnight: For the best flavor and texture, refrigerate your cheesecake overnight. This allows the flavors to meld beautifully and ensures a firm set.
- Garnish Wisely: A light dusting of cocoa powder or a handful of fresh berries can elevate your cheesecake's presentation and add a burst of freshness.
- Serve with Care: Use a hot knife to slice through the cheesecake for clean cuts. Simply dip your knife in hot water, wipe it dry, and then slice!Enjoy creating this guilt-free delight that’s sure to become a favorite in your dessert repertoire!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 9g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
