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)
- 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.
- Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
- 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.
- 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.