Susan's Multiply Pages

Description:
This is "relatively" light, it is still Cheesecake! It's from Cooking Light magazine. My sister and I made it over Thanksgiving and I've made it a bunch of times since then (it became much easier after I bought a food processor, it was a little hellish using a hand mixer). Sure to please!

Ingredients:
6 chocolate wafers (about 1 1/2 ounces)
Cooking spray
1 cup sugar
1 cup 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
6 tablespoons unsweetened cocoa
1/4 cup all-purpose flour
1/4 cup amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8-ounce) block 1/3-less-fat cream cheese
1 large egg
2 tablespoons semisweet chocolate minichips


Directions:
Preheat oven to 300°.
Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.

Place sugar and next 8 ingredients (sugar through cream cheese) in a food processor, and process until smooth. Add egg, and process until blended. Pour the cheese mixture into prepared pan, and sprinkle with minichips. Bake at 300° for 55 minutes or until the cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

NUTRITION PER SERVING
CALORIES 292 (30% from fat); FAT 9.7g (sat 5.7g, mono 2.5g, poly 0.4g); PROTEIN 10.9g; CARB 40.2g; FIBER 0.4g; CHOL 52mg; IRON 1.2mg; SODIUM 418mg; CALC 76mg;