Light Chocolate Cheesecake

Light Chocolate Cheesecake recipe pinit

Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games held in 776 BC.

This is vegetarian and gluten free recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 120 min Total Time 3 hrs 10 mins
Servings: 8 Calories: 2800
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs and mix with melted unsalted butter. Press the mixture into the base of a springform cake tin.
  2. In a mixing bowl, beat cream cheese, Greek yogurt, and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. Melt the dark chocolate and fold it into the cream cheese mixture along with cocoa powder. Pour the mixture over the biscuit base.
  4. Bake in the preheated oven for 40 minutes or until the cheesecake is set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake rest inside for 2 hours.
  5. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
  6. Serve chilled with a dollop of whipped cream on top.
Nutrition Facts

Servings 8


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 36g12%
Sugars 22g
Protein 6g12%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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