Chocolate Cheesecake Squares

by Katya Simkhovich

I was perusing through some pictures, ya know, reminiscing about the summer and all that jazz, when I came across some pictures of food.  Pictures of food that I had failed to share with you.  Pictures of “LIGHT” CHOCOLATE CHEESECAKE SQUARES that had somehow escaped my attention. Well, better late then never, or so they say.

This is a great dessert for all you New Year’s resolution makers – it’s light! (well, as light as chocolate cheesecake can possibly be while still preserving its deliciosity)

Chocolate Cheesecake Squares adapted from Martha Stewart (makes 9)

Ingredients

  • Nonstick cooking spray
  • 8 chocolate wafer cookies – I used graham crackers
  • 1 bar (8 ounces) reduced-fat cream cheese – I used neufchatel
  • 1 cup reduced-fat sour cream
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 1 large whole egg plus 1 large egg white
  • 1/3 cup semisweet chocolate chips

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    Preparation

    1. Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
    2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
    3. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
    4. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

     

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